If approved, you’ll be automatically refunded on your original payment method. We will notify you once we’ve received and inspected your return, and let you know if the refund was approved or not.
The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item. Unfortunately, we cannot accept returns on sale items or gift cards. Please get in touch with us if you have questions or concerns about your specific item. Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item so that we can evaluate the issue and make it right.Ĭertain types of items cannot be returned, like perishable goods (such as food, flowers, or fruits) or personal care goods (such as beauty products). Reduce heat to medium and simmer for 3 minutes. Add cinnamon, star anise and reserved beef braising liquid.
To start a return, you can contact us at Items sent back to us without first requesting a return will not be accepted. Add curry paste and cook for 3 minutes until the liquid has cooked out and its thick and fragrant. You’ll also need to provide the receipt or proof of purchase. To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. Serve with basmati (preferably brown) rice or nan bread and a side of yoghurt if desired.We have a 7-day return policy, which means you have 7 days after receiving your item to request a return. Just before serving, add the halved peanuts, stir through and garnish garnished with chopped coriander and a squeeze of lime. Try not to break up the cauliflower as you stir.Īllow to simmer covered for 5mins, adding a little more water or miso stick if the sauce is too thick. Stir well and allow to cook through for a further 5 minutes.įinally, carefully add the roasted cauliflower and aubergine and gently combine them with the peas and sauce. Miso is salty so you may not need to add any more salt. Next, add the frozen peas and the garam masala and allow to cook for 2mins before stirring in the tamarind paste and the miso stock. Next add the coconut milk, season with salt and continue to cook for 10mins over a low heat. After 5mins, add the cumin and coriander as well as the fresh chillies.Īllow to cook for a few minutes, again adding a little water, if necessary, until the onions are soft. Then add the chopped onions along with the turmeric and continue to fry, adding a little water if it is too dry. Add ginger and garlic and cook for 2 minutes. Heat the coconut oil over a medium in a large deep-sided pan. Once cooked, remove from the oven and set aside. Roast both the cauliflower and aubergine in the oven at 180 for around 30mins, taking care not to overcook the vegetables. In a large bowl, toss them in a little rapeseed oil, salt and pepper and arrange in a single layer on a large, lined baking tray. Remove the stalk of each aubergine and cut it into 4 thick slices lengthways. Arrange the slices on a large, lined baking tray and brush with a little rapeseed oil, salt and pepper. Take care to slice through gently so you retain the stalk and the shape. Separate as many of the largest florets as possible from the whole cauliflower and cut each floret into thick flat slices, from the top down to the stalk section.
#TAMARIND PASTE IN CURRY HOW TO#
Here’s how to make this Vegetable Tamarind Curry… 125g unsalted roasted peanuts, halved (if possible!).2 tbsp miso, mixed with 400ml boiling water.Or 2inch piece of ginger, grated & 4 cloves garlic, crushed.You can buy tamarind paste from most supermarkets and it will keep in the fridge for a long time once opened. I’ve used tamarind paste in this recipe to give it a slight tang or sour flavour, which cuts through the creamy coconut beautifully. The good news is that this tamarind vegetable curry is a hearty meal that can easily be served on its own if you’ve made it ahead and short on time. Along with fragrant spices and tangy tamarind, this simple vegan curry is an easy winner that you can serve up as a midweek family meal or if you’re entertaining.
Combining cauliflower, aubergines and peas means this delicious vegetable tamarind curry is a guaranteed way to boost your veggie count for the day.
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