Greenmeat Chilly Roast - Instant

Greenmeat Chilly Roast is an instant two-part pack: plain curry cuts plus a ready gravy of onion, ginger, garlic, curry leaves, tamarind pulp and Kashmiri chilli. The character is fiery and tangy with a faintly smoky sweetness from the tamarind, and it comes together on the stove in about ten minutes. This is the hottest dish in the Greenmeat range.

Key Features

• Tamarind and Kashmiri chilli gravy — tangy, hot, lightly smoky
• Instant format: mix, simmer and serve in roughly ten minutes
• Pea and soy protein pieces that hold their shape in a hot gravy
• Rich in dietary fibre, cholesterol-free and free of trans fats
• Shelf life of 12 months, stored at room temperature until opened

Ingredients

Greenmeat curry cuts (water, pea protein isolate, soy protein isolate, pea fibre, wheat gluten, corn starch, salt, natural flavours) and chilly roast gravy (water, onion, ginger, garlic, curry leaves, refined coconut oil, tamarind pulp, Kashmiri chilli, coriander, peppercorn, fenugreek, fennel, cumin, turmeric, salt).

How to Use

Separate the curry cuts and marinate them in about a quarter of the gravy for 10 to 20 minutes if you can. Sauté in a little oil or ghee for one to two minutes, add the remaining gravy and heat for two minutes, then pour in a cup of water, cover and simmer on a low flame for five to ten minutes. Finish with curry leaves.

Product Details

• Type: instant plant-based chilly roast kit
• Shelf life: 12 months
• Storage: cool, dry place; no refrigeration before opening. Once opened, cook immediately or freeze for up to a week

Good to Know

• Contains soy and gluten
• Tamarind makes the gravy tangy, so taste before adding salt or lemon
• If the heat is too much, extra water and a spoon of coconut milk soften it without losing the flavour

FAQs

How hot is it really?

Hot. Kashmiri chilli brings colour along with heat, and the tamarind sharpens it further. It is the spiciest option in the range.

Can I make it milder?

Yes. Use half the gravy, add more water, or stir in a little coconut milk at the end.

What goes with it?

Plain rice, rotis, appam or dosa. Something starch-heavy balances the tang and heat.

How does it compare with the pepper roast?

The pepper roast is warm and peppery. This one is sharper, with chilli heat and a tamarind sourness running through it.

Country of Origin: India Sold by: Greenmeat Fulfilled by: EarthBased