Vindaloo Curry Pack

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.

1. Empty the contents of the pack into a pan with 300ml water, a 400g tin of chopped tomatoes, 2 tbsp tomato puree, 2 tbsp vinegar (any) and 2 tsp sugar. Simmer for 5 minutes.
2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
3. Gently open simmer for 10 minutes.
4. Adjust salt and garnish with coriander leaves.

Ingredients

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.

Allergies

See allergens in BOLD

Contains: MUSTARD, SULPHITES

May contain WHEAT, PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, MILK and other CEREALS containing GLUTEN.

Nutrition