Ingredients:

Allergens in bold

Potato

Coriander

Green Chilli

Crackle and Sizzle Tarka Blend

Mutton Mince

Crushed Garlic (Sulphites)

Crushed Ginger (Sulphites)

Aromatic Spice Blend

Sauteéd Onion Paste

Tomato Passata

Garam Masala

Naan (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 1250 Fat 33g of which saturates 3g Carbohydrates 52g of which sugars 50g Protein 54g Salt 1.69

Recipe Description:

Durban, South Africa is the most Indian city outside of India by population, its local spin on curry famous in its own right for a rich, meaty sauce, fragrant layers of ground spice and generous amounts of chilli. The big, hearty potatoes are a local favourite, known affectionately as ‘gravy soakers’, for obvious reasons. During apartheid, Indian workers were often denied access to restaurants, so they developed their own takeaway culture via ‘bunny chow’, a half-loaf of white bread that is hollowed out and filled with curry. Try at home if you’d like, but for a more sedate experience, we’ve thrown in some nice naan instead.