Tandoori Curry Paste
Packed with tangy, spicy flavour, this gluten-free paste brings Indian-inspired flavour to chicken, lamb and roasted vegetables.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and carrot and cook, stirring for 3 minutes until slightly softened.
- Add chicken mince and break up with a spoon. Cook about 5 minutes until the mince starts to change colour.
- Stir in Tandoori Paste and cook for 1 minute.
- Add ½ cup water and simmer for 6-8 minutes, stirring occasionally, until the mince is cooked through and the vegetables still have a little bite.
- Spoon into baby cos lettuce leaves. Serve with Raita and mango chutney.
- Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and carrot and cook, stirring for 3 minutes until slightly softened.
- Add chicken mince and break up with a spoon. Cook about 5 minutes until the mince starts to change colour.
- Stir in Tandoori Paste and cook for 1 minute.
- Add ½ cup water and simmer for 6-8 minutes, stirring occasionally, until the mince is cooked through and the vegetables still have a little bite.
- Spoon into baby cos lettuce leaves. Serve with Raita and mango chutney.
Nutrition Information
Per adult serving (2 cups per person)
- Energy
- 1160kJ
- Calories
- 277kcal
- Protein
- 26g
- Fat Total
- 13g
- Fat Saturated
- 3g
- Carbs
- 13g
- Sugars
- 8g
- Fibre
- 3.5g
- Sodium
- 830mg
Helpful information
Recipe Notes and FAQs
Nutrition information:
Calculated using Passage to India Tandoori Paste NIP, standard chicken mince and estimated vegetable weights, with a 20 mL tablespoon of oil. Values will vary with ingredients and serving sizes; these are estimates, not laboratory-tested figures.
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