Vindaloo Curry Paste

Vindaloo Curry Paste
If you like that kick of chilli in your food this cooking paste is perfect, made using the finest red chillies, garlic & coriander.

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  • Ingredients
  • Cooking
  • Storage
  • Nutrients
  • Allergen
Vegetable oil, coriander powder, cumin, chilli powder, turmeric, ginger, garlic, tomato puree, salt, modified maize starch, spices, acidity regulator E260.
Pan fry 2 sliced conions in 2tbspn of oil until golden brown.
Add 250g thinly sliced meat or vegetables and stir for 2 mins.
Add 2tbspn Pasco Vindaloo Curry Paste and stir constantly.
Add 1/2 cup of boiling water, cover and simmer until cooked.
Serve with naan or rice.
Once you have opened your sauce, keep it nice and cool in the fridge and finish it off within 3 days.This sauce contains dairy products and there may also be traces of nuts and mustard. Both our glass jar and metal cap are recyclable.
  per 100g
Engery 99Kcal
  413Kj
Protein 3.5g
Carbohydrates 5.6g
of which are sugars 1.0g
Fat 30g
of which are saturates 1.7g
Fibre 3.2g
Sodium 1.1g
This product may conatin mustard and traces of peanut or tree nut. It is important that this product is not consume uncooked.
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