Article No.: 66620master
Mindesthaltbarkeitsdatum: 05/01/2021
volume/weight: 0.00kg
Our curry mix will give your dishes the flavors your taste buds crave for.
from 3,50 € *
Ready for shipment 29.05.2019
Curry, indian, grounded, controlled quality, 100g
3,75 € *
Curry, indian, grounded, controlled quality, 250g
8,75 € *
3,50 € / 100 g
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2 Packg
8,27 €/Packg
4 Packg
7,95 €/Packg

The classic spice mixture of Indian curry is made with a blend of turmeric, fennel, caraway, coriander, onion, ginger, pepper, and cinnamon.

As a true curry fan, you simply can't cook without a good curry powder.

Our curry is decently spicy, aromatic, and has been made from the best ingredients.

Our curry mix will give your dishes the flavors your taste buds crave for.

Curry - questions and answers

What's in Curry?

An important ingredient of curry is turmeric root, which is called turmeric. It gives the curry powder its characteristic taste and a special goldish-yellow color.

Turmeric is also known as the yellow ginger or saffron root.

However, curry persists not only from 100% turmeric.

It also contains black pepper, cumin, coriander, and fenugreek.

Sometimes other spices such as ginger, cardamom, cloves nutmeg, mustard, salt, paprika, fennel, cinnamon or garlic are just for you.

What is Karahi?

Karahi is a stew made in a combination of meat and vegetables. Curry is used. The sauce of the stew is out of these components. Karahi originated in Pakistan and is therefore popular in India, especially in the border areas.

Karhi is a very frequently prepared food.

Why do not you try something deli and new for yourself and your family?

Do not know what to cook for dinner?

Here are our 2 Ayurvedic cooking recipes as an inspiration




ingredients for 4 persons

(Per serving about 295 kcal)

1 piece of ginger (about 4 cm long)

2 cloves of garlic

600g of chicken meat (fillets or boned legs)

2 onions

2 green chili peppers

4 tbsp oil

½ tsp turmeric powder

½-1 tsp of chilli powder

500 g of tomatoes


1 bunch of cilantro or powdered / dried leaves

Side dishes


Naan bread

Time is all that you need for this dish.

It takes at least 60 to 90 minutes to prepare and 1 hour of preparation time in advance for the chicken.


Rinse the chicken cold, dry and cut into big cubes.

Mix the meat with the ginger-garlic-mus in a bowl and put it at least for 1 hour in the refrigerator to marinate.


Peel and finely chop the ginger and garlic during this time.

Place 1 tbsp ginger for garnish.

Crush the remaining ginger and garlic in a mortar or use a fork to pestle it, put it aside in an extra bowl.

Peel the onions and cut it into small cubes, put it aside in an extra bowl.

Wash the chili peppers and pat them dry, put it aside in an extra bowl.

Wash the tomatoes, halve them, dice them into little cubes and remove the stems, put them aside in an extra bowl.


After at least one hour has passed, you now give about 4 liters of oil in a wok or in a large pot to heat.

The onions, chili peppers, turmeric and chili powder are steamed for a few minutes until everything is cooked and smells aromatic.

Put on water for the rice.

Then add the tomatoes and simmer again until they disintegrate. Season with salt.


Add the meat and marinate it with the tomatoes.

Let it simmer together for about 10 minutes.

In addition, bring the water for the rice to a boil.


Rinse the coriander with water until it's becoming dry.

Peel off its leaves and chop it into small pieces while it is still fresh.

Sprinkle the chicken karahi with the coriander leaves and the remaining ginger.

When the rice has finished cooking, drain the water off.

You can serve the dish with naan bread if you want.

Sweet Potato Curry


Ingredients for 4 portions

500 g of sweet potatoes

1 leek

1 tbsp oil

1 tbsp yellow curry paste

1 can coconut milk (about 400 ml)


250 g of cocktail tomatoes

1 tbsp lime juice

Coriander leaves

1 tbsp soy sauce


You can also serve the dish with naan bread if you want.


Peel sweet potatoes and cut into cubes of one to two centimeters.

Clean the leek, cut into strips.

Heat the oil in the pan.

Braise curry paste in it.

Deglaze with the coconut milk.

Boil everything and cook for about a minute.

Add sweet potatoes and leek, salt.

Season with soy sauce.

Cover and simmer for about 8 minutes.

Pour over some water if necessary.

Halve the tomatoes, stir in the lime juice.

Let the added ingredients cook for a minute or two.

Last but not least, sprinkle the ready cooked dish with coriander, just to taste it.


For this dish, rice is excellent as a side dish.

And we recommend you to serve it with naan bread.

Nutrition facts per 100g serving of sweet potato curry

About 190 kilocalories, 4 grams of protein, 3 grams of fat and 34 grams of carbs.

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