Ingredients:

For 2 (For 4)

Potato : 1 (2)

Coriander: 1 bunch (2 bunches)

Green Chilli: 1 (2)

Crackle and Sizzle Tarka Blend: 1 sachet (2 sachets)

Mu􀂂on Mince: 1 pack (2 packs)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Aroma􀦞c Spice Blend: 1 pod (2 pods)

Sauteéd Onion Paste: 1 sachet (2 sachets)

Tomato Passata: 1 carton (2 cartons)

Garam Masala: 1 pod (2 pods)

Naan Bread: 1 pack (2 packs)

Nutritional Information:

Per serving: Energy (kcal) 822 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.

• Preparation time:

  For 2 - 20 minsFor 4 - 25 mins

• Cooking time:

  For 2 - 55 minsFor 4 - 60 mins