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nutritional

Per
100g
Per
450g
Energy (Kj) 272kj 1207kj
Energy (Kcal) 65kcal 290kcal
Fat 4g 18g
of which saturates 1.1g 4.8g
Carbohydrates 3.8g 17g
of which are sugars 2.7g 12g
Fibre 1.3g 5.8g
Protein 2.9g 13g
Salt 0.44g 2g

INGREDIENTS

tuk tuk tikka masala curry (80.6%) (plum tomatoes 400g (39.4%) [tomatoes, Tomato juice, acidity regulator: citric acid, spinach (21.8%), okra (12.6%), coconut natural yogurt alternative (8.4%) [coconut milk (73%) (coconut extract, coconut water), coconut water (23%), cornflour, potato starch, stabiliser (pectin*), non-dairy cultures(s. Thermophilus + l. Bulgaricus, lactobacillus acidophilus, bifidobacterium lactis), *from
Fruit]. Red onions (3.4%), garlic, olive oil, ginger, coriander, water, palm sugar (1.5%) [palm sugar (85%), cane sugar], pink salt, garam masala, coriander seeds, birds eye chillies, Turmeric, asafetida, paprika, fenugreek leaves, vegan paneer (13.4%) [organic naked tofu (80.1%6) [tofu* (water, soya beans* (31%), nigari), *denotes organic ingredients], olive oil (7.1%), nutritional yeast flakes with b12, marigold (6.4%), ground cumin, salt, garam masala, cayenne pepper), cherry tomatoes (5.4%). Coriander

 

May contain nuts, tree nuts, peanuts and gluten.

Tuk Tuk Tikka Masala with Tofu Paneer and Okra

Tikka masala is a creation that was born and developed withing the uk, in the 1950s Indians migrated to the uk, and opened up restaurants. Over the next 2 decades, time was spent westernising the dishes to suit the British. In 1970, where Shish mahal a curry house in Glasgow, Scotland, where a customer complained about the dish being to dry. The chef looked around to see what he could create to resolve the situation- finding a tin of soup, spices and cream. He created the foundation for the masala sauce. Which has evolved ever since.

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