VINDALOO MASALA

⭐️⭐️⭐️⭐️⭐️ 5.0

“So easy to use and a great taste! The spicing is perfect giving a generous heat.”

— Michael W

PRODUCT DESCRIPTION

A boldly spiced stoneground masala paste to make a classic Vindaloo Curry.

Serves 4-5
Net weight 250g℮

HOT 🌶️🌶️🌶️

INSTRUCTIONS:

Shopping list:

800g protein (chicken, seafood, lamb, pork, paneer, or vegetables)

2 tbsp fresh coriander, chopped

HOW TO COOK:

1. Place a large pan over medium heat and cook the Vindaloo Masala paste for 2 mins.

2. Add your choice of protein. Stir well for 5 mins to seal.

3. Pour in 250ml hot water. Combine and bring to a boil. Cover and cook on low-medium heat according to the cooking guidelines below:

Chicken: 20 mins

Lamb: 40 mins (If using lamb add an extra 100ml water.)

Seafood: 10 mins

Vegetables and Paneer: 15 mins

4. Stir halfway through the cooking time. Add the chopped coriander. Stir gently.

5. Cover and simmer for a further 2 mins.

Note: Cooking times are a guide only.

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STORAGE AND SHELF LIFE:

Store at room temperature.
Do not consume uncooked. Do not microwave.
Once opened, keep refrigerated and use within 48 hours.

Produce of more than one country. Packed in the UK.
Shelf life on delivery: 3 months

INGREDIENTS:

Sunflower Oil, Ginger Garlic Puree (Ginger, Garlic,
Water, Rapeseed Oil, Sugar, Salt, Acidity Regulator
(E260, E330), Chilli Powder, Distilled Malt Vinegar
(Barley), Dark Muscovado Sugar, Coriander Powder, Salt,
Tamarind Paste ( Tamarind, Water), Cumin Powder,
Black Pepper, Garam Masala (Coriander, Cumin, Black
Pepper, Cinnamon, Ginger, Black Cardamon, Clove,
Bayleaf, Star Anise, Chilli, Fennel, Sunflower Oil,
Nutmeg) Turmeric Powder.

ALLERGENS:

For allergens, see ingredients in bold. 

Produced and packed in a premises that handles celery, cereals containing gluten, eggs, fish, milk, mustard, nuts(tree nuts), peanuts, sesame, soya, sulphur dioxide
(sulphites).

For additional details, click ALLERGEN INFORMATION.