Holy Cow! has relaunched its range of curry sauces with plant-based recipes, so that they are now suitable for vegans.
The range includes Delhi tikka masala, Mangalore malabar, Madras chettinad, Mughlai korma, Kashmir rogan josh and Goan curry. The sauces contain no gluten, added sugar, artificial colours, flavours or preservatives.
The packaging for the ambient sauces has also been redesigned with regional Indian patterns and languages reflecting the brand’s heritage. Each pouch comes with a bite-sized guide of the local area that the curry flavour originates from, along with new recipe options for both meat eaters and vegans.
Each 250g pouch serves 2 and rolls out from July 2020 onwards.
Anu Sharma, director of Holy Cow! Said: “We’re so excited to relaunch our range after many months of work. The results from our tasting panel proved that these plant-based curry sauces will still delight our existing fans, but also appeal to those wanting to eat less or no meat and dairy.”
For every pack of curry sauces sold, Holy Cow! sponsors a free school meal in India, and to date has sponsored more than 500,000 meals.
“Sponsoring school meals has a lasting impact on India’s urban poor” added Sharma. “A free school meal means greater enrolment in schools, better nourishment, a better education, better job prospects and a long-term exit from the poverty cycle.”
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