'Bengal' Curry Paste 50g

This is a versatile, mild curry paste suited to both vegetable and meat-based dishes. It can be used to produce either a wet curry with coconut milk or yoghurt, or a drier-style curry with a more concentrated spice finish.

It works particularly well with potato, pumpkin, beetroot, peas, chickpeas, and leafy greens, but is equally suitable for chicken, lamb, or beef.

Allow approximately 50g of paste per 500g of vegetables or meat.

All of our curry pastes are mild by design. Extra chilli can be added during cooking to suit your taste.

Get Started Recipe – Serves 3–4

1. Heat 1 tbsp oil in a saucepan on high heat.

2. Add 1 diced onion and caramelise, stirring frequently.

3. Add 100g Bengal curry paste per 1kg vegetables (potato, pumpkin, beetroot, peas, etc.) and chilli powder to taste (start with up to ¼ tsp).

4. Simmer until vegetables are tender, stirring occasionally.

5. Add ½ cup chopped coriander leaves, leafy greens (such as spinach or silver beet), and optional chickpeas. Simmer briefly.

6. Stir through either 1 can coconut milk or 2 heaped tbsp Greek yoghurt.

7. Serve with rice, naan, or crusty bread with butter.