The Spice Tailor Proper Parsi Dhansak300g

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The Spice Tailor Proper Parsi Dhansak
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Spicy tomato, onion and ginger curry sauce with mixed spices.
Earthy & comforting. Serves 2-3 in 10 mins. Chilli rating - mild - 1. No artificial colouring, flavourings or preservatives! Suitable for vegetarians. A mild and earthy sauce made from lentils, vegetables and aromatic spices that goes really well with lamb, chicken and vegetables Our Proper Parsi Dhansak layers the flavours of lentils, vegetables, herbs and aromatic spices to create this smooth, harmonious yet complex sauce which explains why Dhansak is famed around the world. The Spice Mix Guntoor red chilli for clean heat Fenugrek for savoury aroma Star anise for sweet anise warmth Sauce Facts Dhansak is proper Parsi soul food in a pot. It is packed full of flavour and nutrients with a delicious mixture of spices, lentils, vegetables and herbs. You can then opt to add mutton, goat, lamb, chicken or even vegetables, thereby expanding the flavours and textures. It is normally made on a Sunday as it takes so long to cook but we have taken all the time and effort out of it, so it is now a perfect mid-week meal. Dhansak is a traditionally served with Parsi 'Brown' Rice (a white rice cooked with a little caramel and water).

    Water, Pumpkin (14%), Onions, Lentils (9%), Aubergine (3%), Spices, Ginger, Sunflower Oil, Tomato Paste, Sugar, Garlic, Salt, Tamarind, Rice Flour, Turmeric, MUSTARD
    For allergens see ingredients in BOLD

    Typical valuesPer 100g
    Of which Saturates0.3g
    Of which Sugars1.8g

    Preparation and Usage

    3 simple steps Heat spices Add fresh ingredients and base Stir in main sauce and simmer Not suitable for microwave use.

    Origin Information

    • India
    • India
    • Produced and packaged in India


    • Suitable for Vegetarians


    • Free From Artificial Colours
    • Free From Artificial Flavours
    • Free From Artificial Preservatives

    Allergy advice

    • Produced in a factory which uses Milk, Mustard, Nuts & Sulphites




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