Enjoy a Gluten Free Curry with Vini and Bal
There’s nothing quite like a curry on a Friday night to cheer you up after a long hard week at work. So this week we’ve been cooking up a storm with Vini & Bal’s gluten free curry sauces.
You may have heard of Vini and Bal Auja. They were the first British Asian couple to secure investment on BBC2’s Dragons’ Den, and received a £50,000 investment from Dragon Piers Linney. As a result, Vini and Bal secured distribution to Sainsbury’s, and their products are now available in 300 stores across the UK.
Gluten Free Curry Sauces
There are four vegetarian gluten free curry sauces in the range including:
- Shahi, which is creamy with subtle, fragrant spices including coriander, cardamoms and paprika
- Jeera, with its distinctive aroma and warm, earthy, smoky taste
- Tharka, a tomato based sauce, with medium levels of heat
- And Fiery Mirchi, which has a complex blend of fragrant spices and is not for the faint hearted!
And the different levels of heat means they can be enjoyed by everyone, whether you’re a curry connoisseur or trying Indian cooking for the first time.
The fresh curry sauces have a shelf life of 21 days and are made using natural ingredients and spices inspired by traditional recipes that have been passed down in Vini and Bal’s families for generations.
And they’re really simple to use. Either add fish, meat and vegetables for a classic curry. Or stir into soups, use as a seasoning for stews or casseroles, as a marinade for meat, or as an accompaniment to meatballs. Any way you use them they always deliver a full and punchy, authentic Punjabi flavour.
We tried the Shahi with fish and vegetables. So we just added the sauce to our ingredients and we were good to go. But beware. The picture on the back of the packet suggests you add half a jug of water. Dur. This a diagram. You don’t need to. I added way too much and practically made a soup. I suggest you add the sauce, mix the ingredients and add a splash of water if you need it. My colleague in the office tried Jeera with sweet potato, veggies and tofu. And then he stirred in a spoon of yoghurt, which by all accounts was amazing. He also added ‘how did they get all that flavour in one pot?’
All four Indian sauces are vegetarian and gluten-free with absolutely no artificial colours, flavours or preservatives, with ingredients such as rapeseed oil, which is traditionally used throughout India and contains healthy Omegas 3, 6 & 9 and essential fatty acids.
Vini and Bal’s gluten free curry sauces retail at £2.79 per 300g pot and are available in Sainsbury’s in the fresh meat aisle. They’re also available from Ocado.
Have you tried these Indian cooking sauces yet? What did you think? Let us know in the comments.