THE TINY TAKEAWAY
Vindaloo
Twelve ground and whole spices gives you a taste sensation guaranteed to deliver a hot unforgettable dish
Ingredients
- Garam Masala, Paprika, Chilli Powder, Ground Cumin, Ground Coriander, Turmeric, Brown Sugar, Salt, Cinnamon Powder, Garlic Granules, Cloves, Ginger
Contents
1 Sachet of ingredients – SERVES 3/4
£2.50
SHOPPING LIST
500g Any Meat Fish or Vege Alternative
1 Lg Onion
4 tbs Oil
1 Lime
400g Tin Chopped Tomatoes
1 tbs Tomato Puree
TO MAKE VINDALOO
- Cube the Meat ,Fish or Vege alternative and set aside. Next, finely chop the onion and fry on a medium heat until soft and golden (approx. 10mins)
- Add the sachet of spices and fry gently for 2 minutes. Add the tomato puree and fry for 1 minute.
- Now add the meat fish or vege alternative + 100ml of water the juice of a lime and the chopped tomatoes (mash them first to create a smoother sauce)
- Continue frying for 20 minutes or until everything is cooked, the water has evaporated and the sauce has thickened.
ALLERGY NOTICE​
My Spices are sourced from Suppliers that declare;
They are packed in a Plant that handles Peanuts, Tree Nuts, Sesame Seeds, Gluten, Wheat, Soya, Milk, Mustard Seeds and as a consequence MAY CONTAIN TRACES.
STORE IN A COOL DRY PLACE. Spices are from more than one country.
They are packed in a Plant that handles Peanuts, Tree Nuts, Sesame Seeds, Gluten, Wheat, Soya, Milk, Mustard Seeds and as a consequence MAY CONTAIN TRACES.
STORE IN A COOL DRY PLACE. Spices are from more than one country.
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