£3.24
Indulge in the rich, creamy flavour of Patak's Korma Curry Sauce, a staple in British kitchens, perfect for creating restaurant-quality meals at home. This mild and aromatic curry sauce is effortlessly versatile and ready in minutes.
- Quick & Easy: Simply add to your favourite meat, paneer or vegetables for a delicious Korma in just 20 minutes.
- Authentic Taste: Made with a blend of aromatic spices and creamy coconut for a truly satisfying experience.
- Gluten-Free Option: Suitable for those following a gluten-free diet. (May contain nuts/peanuts).
- Vegetarian Friendly: A delicious and convenient option for vegetarians.
- Mild Chilli Rating: Perfect for those who prefer a less spicy curry.
Description
xAllergy Advice
Free From: Cereals Containing Gluten. May Contain: Nuts, Peanuts. Contains: Milk.
Life Style
Gluten free. Suitable for Vegetarians.
Net Content
450 Grams
Nutritional Values
| Nutrient | Per 100g | Per slice |
|---|---|---|
| Energy | 409kJ/98kcal | |
| Fat | 5.8g | |
| of which saturates | 4.2g | |
| Carbohydrate | 9.3g | |
| of which sugars | 5.5g | |
| Protein | 1.5g | |
| Salt | 0.61g |
Storage
Best before end: See lid Store in a cool, dry place away from direct sunlight. Once opened use immediately.
Product Information
Simply fry your meat, paneer or vegetables, pour over the sauce and simmer. All the hard work done for you: a mild, creamy Korma curry in just 20 minutes. Serve alongside Patak's Naans, Pappadums, Chutneys and Pickles for the complete restaurant experience with your curry.
Regulated Product Name
A Cream and Coconut Based Sauce with Aromatic Spices.
Storage Type
Ambient
Features
Chilli ratings - Mild - 1. 20% Minutes. Gluten Free. No Artificial Flavours, Colours, Preservatives. Vegetarian Friendly.
Ingredients
Water , Single Cream (Milk) (15%) , Tomato , Sugar , Modified Maize Starch , Creamed Coconut (2.5%) , Spices , Desiccated Coconut (1.5%) , Ginger Purée , Garlic Purée , Whey Protein Concentrate (Milk) , Dried Onion , Salt , Acid (Lactic Acid) , Concentrated Lemon Juice .
