Kohinoor Egg Curry (375g)

Water, Onion (28.2%), Tomato (22.3%), Sunflower Oil, Cashew Nut (NUTS) (2.6%), Coriander Powder (1%), Salt, Malt Vinegar, Green Coriander (0.8%), Ginger, Garlic, Red Chilli Powder, Green Chilli, Garam Masala, Cumin Seeds, Turmeric Powder, Fenugreek Leaves, Powder, Nutmeg Powder, Mace Powder

Cooking Instructions: Cook on the Hob

• Hard boil 6 eggs and shell. Empty the sauce in a pan, add the deshelled hard-boiled eggs and cook for 10 mins. Add a little water if required to adjust the consistency of the sauce. Serve hot by slicing the eggs into half topped with the sauce. Garnish with ginger juliennes and freshly chopped coriander leaves.
• Vegetarian
• For a vegetarian preparation, replace Egg with Paneer (Indian Cottage Cheese) or Mixed Vegetables (Courgettes, Carrot, Green Pepper, Cauliflower & Potatoes).

 Nutrional Information: