Vindaloo

Some like it hot! This fiery and popular sauce originated in Goa, in the south of India. A favourite in the days of the Raj as well as today, this dish is full of flavour and is enjoyed by curry lovers around the world.

 

Available in AUS, Chile, Switzerland, Andorra

Serving Suggestion

Method

  1. Seal meat or vegetables in a hot, oiled saucepan
  2. Add the simmer sauce and stir until bubbling
  3. Turn heat down to low and simmer until meat or vegetables are tender (20 mins for vegetables, longer for red meats)
  4. Serve with steamed Basmati Rice

What You'll Need

  • 1kg of Diced Beef, Lamb, Pork Seafood or Vegetables.
  • 500g/Two cups of Basmati Rice

Chef's Note

If you think you want it hotter, stir some sliced fresh chilli as you sear the meat. Then serve with a cooling side of Raita (yoghurt & cucumber) just in case

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Nutritional info

Based on 375g pack
Servings per package: 4
Servings :
Average Qty
Per Serving
Average Qty
Per 100g
Energy265kj283kj
Protein1.8g1.9g
Fat, total3.4g3.6g
- Saturated0.4g0.4g
Carbohydrate6.9g7.4g
- Sugars3.4g3.6g
Sodium682mg727mg
GlutenNil Detected Nil Detected

Ingredients

Water, Onion, Tomato Paste (7%), Vinegar (7%), Spices (5%), Sunflower Oil, Garlic, Ginger, Salt, Corn Starch, Sugar, Food Acid (Citric Acid), Vegetable Gum (Xanthan), Natural Colour (Paprika Oleoresin)