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Product Review: Patak's Korma Paste in Pots

Product: Patak's Korma Patse in Pots.

How did I used it: We tried this product for the first time last night and used it as a base for our chickpea vegetable curry. We also added extra tomato paste, turmeric powder and cashew cream. (Cashew cream is the vegan version of dairy cream. It can be made easily at home by pureeing soaked raw cashew with a little water to get the consistency that you need).

vegan cooking, vegan curry recipe

Nutrition per 100g: Energy 952 kJ (267 kcal), Protein 3.1 g, Fat 15.5 g of which saturates 2.6g Carbohydrates 14.9 g of which sugars 9.2 g, Sodium 1900 mg

Ingredients: Water, Ground spices (12%: coriander, turmeric, spices, paprika, cumin, fenugreek), vegetable oil, sugar, concentrated tomato puree (5%), salt, maize flour, ginger, garlic, desiccated coconut (3%), acid regulator (260 - acetic acid), dried onion, mustard powder, dried coriander leaf (0.1%).

There are two pots in a packet and each pot is 35g. One pot is supposed to cook for 2 portions.

What I like about it? This is a convenient way to have a ready-to-use curry paste at home. Since plant-based eating involves a lot of legumes e.g. chickpeas, lentils, which features regularly in Indian cusines, having this handy makes my life much easier. Together with the cashew cream to make that vegetable curry, the finished product taste quite rich and creamy. It was a hit with the family.

What I don't like about it? Each pot or 2 portions contains 665 mg (17mmol) of sodium, so each serve is around 9 mmol of sodium. By adding extra vegetables, cashew cream, additional ingredients - tomato paste and turmeric powder in my case, I find the taste of the finished product exactly to my taste.

Would I give them to my children? Yes - Although the pots are individually packaged in plastic pots so its time for me to learn to make curry from scratch.

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