Our Cashew Korma is 100% chilli-free. Every bit of its flavour comes from slow-cooked onions, warm spices and a very generous amount of cashews. It's the curry for households where "is it spicy?" gets asked before anyone picks up a fork.

The Cashew Korma is our most-loved paste. One customer's toddler liked it so much she started drinking the sauce. Another told us it was the best curry he'd eaten in 12 years of living in NZ.

One jar turns into dinner for four, on the table in about the time it takes to cook your rice. It's vegan, wheat-free, dairy-free and made in small batches.

What to make with it tonight:

A classic korma: Coat chicken, paneer or roast veggies in a few spoonfuls of paste. Sear, then add water, cover and simmer for 15 minutes. Stir through yoghurt or coconut milk at the end. Rice or flatbreads on the side, done. Tastes like you've slaved away for hours — nobody needs to know otherwise.

Malai tikka: Mix two dollops of paste with grated cheese and yoghurt. Coat your protein, and bake until tender. This is the one guests ask about.

The lazy option: Slather it inside a pita or toastie, or put it out as a dip for platter and movie night.

Want more ideas? Read our full blog post →

Nutrition