INGREDIENTS:#
1 tin chickpeas- drained and rinsed
1 tin tomatoes
1kg potato- peeled and chopped into medium cubes then boiled seperately in small pot. 1 brown onion- finely chopped
4 garlic cloves- minced‑
1 knob ginger- finely chopped
4 tablespoons olive oil (Assumed Customer already has)
3 Tablespoons black mustard seeds
2 curry leaves- left whole
2 tablespoons garam masala
1 tablespoon of ground cumin (Assumed Customer already has)
1/2 teaspoon ground cinnamon (Assumed Customer already has)
1 cup of water (Assumed Customer already has)
1 tablespoon salt (Assumed Customer already has)
1 teaspoon of ground chilli (optional Assumed Customer already has)
2 cups of Rice ( see packet for cooking instructions)

Mixed Olives 300g
Psyllium Husk 180g
Sorghum Fusilli 250g
Bombay Tomato 200g
Tomato Pesto 190g
Wholemeal Spelt 700g
White Wine Vinegar 500ml
Wholegrain Mustrad 200g
Butter Chicken Curry Mix 50g
Arborio Rice 500g 
