CURRYKITS RECIPE
Phall
A very hot curry with tomatoes, onions and a tangy white wine vinegar finish.
Prep time~15 mins
Cook time~45 mins
Total time~1 hr
Servings4
Times are estimates based on the method. Cooking time varies with your choice of protein or vegetables.
- Serves 4
- Heat: 3 chillies
Serving suggestion. Add the fresh ingredients listed below.
Your shopping list
Add these ingredients to your CurryKits kit:
- 500g Chicken, Lamb, Beef, Prawns or Vegetables of choice
- 2 Medium Onions (≈250g), finely chopped
- 3–4 Medium Tomatoes (≈400g), chopped
- 2 Tbsp Tomato Purée
- 3 Tbsp Oil
- 200ml Water or Stock
- 1 Tsp White Wine Vinegar
- Salt, to taste
- Fresh Coriander, chopped (Garnish)
Allergen information
CONTAINS MUSTARD, CRUSTACEANS (IF USING PRAWNS), SULPHITES (POSSIBLE, WINE VINEGAR)
This is the recipe-card allergen wording and includes ingredients you add. Check the labels of your chosen ingredients.
Cooking method
- Toast Whole Spices
Heat the oil or ghee on medium heat. Add the whole spices and fry for 30 seconds until fragrant. - Cook The Onions
Add the onions and cook for 10–12 minutes until golden. - Add Garlic & Ginger
Stir in the garlic & ginger paste and fry for 1–2 minutes. - Add The Spice Mix
Stir in the Phall Spice Mix with a splash of water and cook gently for 1 minute. - Cook The Tomatoes
Add the chopped tomatoes and tomato purée. Cook for 5–7 minutes until thickened. - Simmer Until Cooked
Add your chosen meat or vegetables and the water or stock. Simmer until cooked through, adding extra liquid if needed. - Finish & Serve
Stir in the vinegar and salt to taste. Simmer gently for 2–3 minutes, garnish with fresh coriander, and serve.
The kit behind this recipe
Your full Phall CurryKit includes the flavour essentials:
- 20 g Phall Spice Mix
- 20 g Garlic & Ginger Paste
- Whole Spices
Presented with a recipe card in a reusable hessian bag. Add the fresh ingredients from the shopping list above.
Storage: Store in a cool, dry place.
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