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Ingredients

Tandori – Yogurt, vegetables (onion, 4% garlic), spices (ginger, cumin, chillies, cardamom, fenugreek, nutmeg, mace,
cloves), 13% tomato puree, whipping cream, bell pepper puree (bell pepper, lemon juice, salt), 5% turmeric puree, sunflower oil, salt, cane sugar, herbs (a.o. 1% coriander leaves), paprika concentrate, preservative: potassium sorbate.

Tikka-Vegetables (tomato, 18% onion, garlic), whipping cream, yoghurt, spices (ginger, cumin, 0,7% cardamom, coriander, chillies, pepper, paprika, turmeric, 0,4% cloves, cinnamon, fennel seed, fenugreek, mace, 0,2%
nutmeg), tomato puree, sunflower oil, 3% almond, ghee (milk fat, flavouring), palm sugar, salt, potato starch, curry leaves, preservative: potassium sorbate, paprika concentrate.

Butter Chicken – vegetables (tomato, onion, garlic), whipping cream, tomato puree, spices (ginger, cumin, coriander, cardamom, chillies, cinnamon, pepper, cloves), yogurt, ghee (milk fat, flavouring), turmeric puree, sunflower oil, cashew nuts, palm sugar, salt, potato starch, fenugreek leaves, paprika concentrate, lime juice concentrate, preservative: potassium sorbate.

Green – coconut cream, spices (6% chillies, lemongrass, ginger, 4% galangal root, coriander, 0.7% cumin, pepper,
cardamom), vegetables (onion, 4% garlic), sunflower oil, turmeric paste, candle n-uts, fish sauce (anchovy
extract, salt, sugar), palm sugar, herbs (of which 0.8% coriander leaves), salt, potato starch, acid: lactic acid, shrimp powder (corn flour, salt, shrimps), preservative: potassium sorbate, water.

Red – coconut cream, spices (6% ginger, 4% galangal root, 4% chillies, lemongrass, coriander, cumin, cardamom, pepper), vegetables (onion, garlic), sunflower oil, candle nut-s, fish sauce (anchovy extract, salt, sugar), palm
sugar, salt, potato starch, turmeric puree, 1% lime leaves, acid: lactic acid, shrimp powder (corn flour, salt, shrimps), preservative: potassium sorbate, paprika concentrate, water.

Rendang – Coconut cream, vegetables (onion, garlic), spices (ginger, 4% lemongrass, galangal root, coriander, cumin, cardamom, pepper, cinnamon, 0.3% cloves, chillies, mace, nutmeg), 7% turmeric puree, grated coconut, sunflower oil, 3% palm sugar, tamarind puree (tamarind, water, preservative: potassium sorbate), candle n-uts, salt, herbs, (of which 0.3% bay leaves), potato starch, preservative: potassium sorbate.

Declarable Allergens

Tandori - Milk- Yoghurt/cream Tikka - Milk, almond Butter Chicken - Whipped cream, ghee butter, yogurt (contains milk) cashew nuts Green - Fish- anchovy, shrimp (candle nuts - are not classified as a declarable allergen under EU law, please seek info) Red - Fish sauce, shrimp, anchovy (candle nuts - are not classified as a declarable allergen under EU law, please seek info) Rendang - (candle nuts - are not classified as a declarable allergen under EU law, please seek info)

Dietary Information

Nutritional Information

Average nutritional value	See individual products
Energy	See individual products N/Akcal
	See individual products N/AkJ
Fat	See individual products N/Ag
Of which saturates	See individual products N/A g
Carbohydrates	See individual products N/A g
of which sugars	See individual products N/A g
Fibre	See individual products N/A g
Protein	See individual products N/A g
Salt	See individual products N/A g

Kumar’s Curry Paste Bundle

Name: Kumar’s Curry Paste Bundle
Brand: Kumar's
SKU: 73501
Price: 20 GBP
Availability: InStock

Enjoy one of each Kumar’s Curry Paste variety for only £20. Worth £48. While stocks last

Contents: 3kg (6×500g)

Usage: One 500g pot makes approximately four generous portions

Original price was: £48.00.Current price is: £20.00.

Kumar's Tikka Masala Paste

Introducing Kumar's Tikka Masala Paste – a rich blend of authentic Indian spices, perfect for marinating chicken, lamb and paneer. Experience the vibrant flavours of India!

Current Best Before Date: 14/01/27

137 in stock

Kumar's Butter Chicken Paste

Introducing Kumar's Butter Chicken Paste – a rich and creamy blend of spices and ingredients to create authentic, mouth watering Butter Chicken easily at home.

Current Best Before Date: 29th January 2027

34 in stock

Kumar's Green Curry Paste

Introducing Kumar's Green Curry Paste – an authentic blend of Thai herbs and spices to infuse your dishes with vibrant flavour.

Current Best Before Date: 25th October 2026 & 17th Jan 27

101 in stock

Kumar's Red Curry Paste

Introducing Kumar's Red Curry Paste – a vibrant blend of Thai spices and herbs to elevate your dishes with authentic flavours.

Current Best Before Date: 21st August 2026 & 2nd Jan 27.

127 in stock

Kumar's Rendang Paste

Introducing Kumar's Rendang Curry Paste – a rich blend of Indonesian spices for tender, flavourful rendang dishes with beef, lamb or vegetables.

Current Best Before Date: 11th December 2026 & 27/03/27

153 in stock

Kumar's Tandoori Paste

Introducing Kumar's Tandoori Paste – a flavourful blend of traditional Indian spices, perfect for marinating chicken, lamb & vegetables. Enjoy authentic tandoori taste at home!

Current Best Before Date: 25th July 2026

148 in stock

34 in stock

Disclaimer: Although great care & due diligence has been taken to avoid cross-contamination, our products are produced in a factory that handles allergens. If you have allergies and would like further information about the measures Verstegen Spices & Sauces are taking on the issue of allergens including nuts, please contact our customer support team.

Description

Discover the complete Kumar’s Curry Paste range with one of each of the six varieties for only £20.

Worth £48, this special bundle saves you £28 and gives you everything you need to create rich, flavour-packed curries at home. Each 500g pot makes approximately four generous portions—around 24 portions across the complete bundle.

What’s included:

One of each of the six Kumar’s Curry Paste varieties
Six full-size 500g pots
Approximately four generous portions per pot
All six varieties are gluten free

How to cook

For Rendang, brown 1kg of beef or lamb in oil or ghee. Add one full 500g pot of Rendang paste and a splash of water. Cover and simmer gently for 90 minutes to two hours, stirring occasionally and adding more water if needed. Alternatively, cook slowly in the oven. Keep refrigerated after opening and use within 10 days. Check the individual product labels for full ingredients and allergen information.

While stocks last.

Preparation

For all varieties excluding Rendang, fry 1kg of protein or vegetables in a little oil or ghee. Add one full 500g pot of Kumar’s paste and a splash of water, then simmer for 10–15 minutes. That’s it—no coconut milk is needed. For Rendang, brown 1kg of beef or lamb in oil or ghee. Add one full 500g pot of Rendang paste and a splash of water. Cover and simmer gently for 90 minutes to two hours, stirring occasionally and adding more water if needed. Alternatively, cook slowly in the oven.