[Pantry] Duchess Curry

The flavour base for curry night — no chopping, no peeling, no crying over onions.

Onion, carrot, celery, garlic, tomato, bell pepper, mushroom, and a fragrant Cape Malay spice blend.

This is not a complete curry. It's the flavour base — the aromatic vegetables and spices that build depth. You add your own protein (chicken, beef, chickpeas, lentils), coconut milk or stock, and any bulk veg you like (potato, cauliflower, peas).

Just add 4 cups of water or stock, plus your protein and veg. Simmer for 20 minutes. Stir in coconut milk at the end if you like. 

Choose your heat:

Mild – Warm spices, no burn
Hot – A proper kick
Super Hot – Not for beginners

  --  Grown and dried in Tulbagh.  --  
No preservatives. No shortcuts.