Vindaloo Curry Pack

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.

1. Empty the contents of the pack into a pan with175ml water, a 200g of chopped tomatoes (1/2 a tin), 1 tbsp tomato puree, 1 tbsp vinegar (any) and 1 tsp sugar. Simmer for 5 minutes.
2. Add 500g of ingredients of your choice. Mix well, cover, and gently cook.
3. Remove the lid and simmer for the final 10 minutes of cooking.
4. Season with salt, to taste and garnish with coriander leaves.

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.

Allergens in BOLD.

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

Serves 4-6. Per 100g.

Energy (KJ) 2023.8
Energy (kcal) 487.3
Fat (g) 33.1
Of which saturates (g) 3
Carbohydrate (g) 38.7
Of which Sugars (g) 7.6
Dietary Fibre (g) 13.6
Protein (g) 8.1
Salt (g) 4.1

Serves 2-3. Per 100g.

Energy (KJ) 1922.7
Energy (kcal) 463.2
Fat (g) 31.9
Of which saturates (g) 2.8
Carbohydrate (g) 33.7
Of which Sugars (g) 7.2
Dietary Fibre (g) 12.1
Protein (g) 7.5
Salt (g) 4.1

Store in cool dark place. This Curry Pack has a minimum 3 months shelf life or can be frozen for up to 6 months.