Use all your favourite vegetables in this vegetarian curry with amazing flavours in a delicious creamy sauce. 
 
Ingredients: garlic, ginger, chilli, herbs, spices, tomato extract, lime juice, onion powder, salt, pepper.
 
300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 
 
RECIPE - To make Indian Vegetable Curry  serves 4-6 / cooking time 20min
 
3 tbsp(100g) Indian Vegetable Paste, 700g diced vegetables, 2 tbsp oil, 2 cups water, 400ml coconut milk, 1 can chick peas
 
Heat oil over medium heat and add paste.  Cook for 2 minutes then add water and coconut milk.  Bring sauce to a gentle boil before adding vegetables.  Cook for 10 minutes or until vegetables are tender.  Try adding a can of chickpeas, cherry tomatoes and baby spinach in last 5 minutes of cooking.