Vindaloo Curry Paste Hot (280g)
AUD $16
Out of stock
This popular South Indian hot beef curry is traditionally cooked with a hint of vinegar, this gives it that bit of familiar tang that comes with a vindaloo. For more intense flavour you can marinate your meat in the paste for at least 30mins or overnight is even better. A little tomato paste can be added but not necessary with this paste.
This curry paste is excellent used with beef, chicken, lamb or seafood.
This 280g jar will cook with approximately 6kg of meat or seafood – 20+ servings.
Servings per package: 7
Serving size: 40g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 456kJ | 1140kJ |
| Protein | 1g | 2.5g |
| Fat, total | 8.9g | 22.3g |
| — saturated | 0.6g | 1.6g |
| Carbohydrate | 4.3g | 10.8g |
| — sugars | 2g | 5.1g |
| Sodium | 262mg | 654mg |
Water, Canola Oil, Vinegar, Chilli Powder, Onion Powder, Turmeric, Ginger Powder, Black Mustard Seed, Black Pepper, Coriander Seed, Garlic Powder, Sea Salt, Cinnamon, Cumin Seed, Green Cardamom Seed, Cloves
Ingredients
- 500 grams Beef or Pork cut small
- 2 tbsp Vindaloo Curry Paste
- 125 grams potatoes, chopped (optional)
- 100 grams tomatoes, finely chopped (optional)
Method
- Add the meat to a pan and seal on high heat.
- Add tomatoes and fry until soft and thick, stirring well.
- Add the Vindaloo Curry Paste and stir well with enough water to make gravy to cook.
- Bring to the boil, add potatoes, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
Reviews (5)
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Brett Petersen –
Great Vindaloo so simple added can tomatoes snd some potato .
Restaurant quality they tell me.
Tracey Terry –
Tastes amazing
Deb Burton –
Great tasting vindaloo
ronni –
this paste is a beauty! so good. i double the serve it’s so good. it’s my happy meal.
Darren Millar –
I buy Vindaloo curry paste each time I order. It’s got to be the best curry paste I’ve ever tried. Would definitely recommend it.