We’ve taken this dish back to its Goan roots. This curry has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar.
Remember, we can make this any heat strength, so don’t be scared!
Origin of the name: a traditional Vindaloo would once have been a combination of 'Vinha' (wine vinegar) and 'd'Alho' (garlic).
Storage Information: Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.
Try it with: Pork belly in the traditional Goan style, or go bold with a strong fish like mackerel.
Curry Paste (Rapeseed Oil, Coriander, Paprika, Chilli, Turmeric, Cinnamon, Cumin, Fenugreek, Water, Salt, Maize Flour, MUSTARD, Tamarind, Acids (Acetic, Citric, Lactic), Garlic), Onions (Onions, Sunflower Oil, Salt, Corn Starch), Garlic Flakes (E220, SULPHITES), Turmeric, Coriander/Cumin Powder, Star Anise, Spices.
See allergens in BOLD
Contains: MUSTARD
May contain traces of WHEAT, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.
Per Packet | NGCI | |
---|---|---|
KJ | 2794.6 | 1589.6 |
Kcal | 675 | 385 |
Fat (g) | 52.9 | 30.9 |
Sat Fat (g) | 12.3 | 2.3 |
Carb (g) | 39.1 | 19.1 |
Carb of which Sugars (g) | 11.7 | 4.2 |
Dietary Fibre (g) | 5.4 | 3.1 |
Protein (g) | 6.2 | 6.2 |
Salt (g) | 5.2 | 5 |