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Recipe for Vindaloo CurryClick image to enlarge

Recipe for Vindaloo Curry

Recipe for Vindaloo Curry

(Ref: RCP074)




Kumar's Vindaloo Sauce: an Indian curry with onion, tomato, chilli and many other authentic spices. Vindaloo has a unique spicy, sweet and sour flavour. Delicious combined with lamb, pork, fish or tiger prawns.

Heat:

Hot - Indian

Serves:

3-4

Preparation Time:

5 mins

Cooking Time:

1 hour+

Ingredients:

350g lean lamb or pork
 
 Kumar's Vindaloo Sauce
 
 150g sweet potatoes
 
 700g mixed vegetables, or French beans
 
 Sunflower Oil or Olive Oil - 4 tbsp
 
 Garlic Clove - 1 (crushed)
 
 Salt and Pepper
 
 Rice - 200g
 
 200g plain yoghurt (for a milder flavour) 

Method:

• Heat 2 tablespoons of oil in a wok or frying pan and fry the meat on all sides over a high heat for about 1½ minutes.

• Now add the Vindaloo Sauce. Turn down the heat, place the lid on the pan and simmer for 40 minutes until the meat is tender.

• Peel and cut the sweet potatoes into 2cm cubes and add these to the pan. Simmer for a further 20 minutes.

• Cook the rice according to the instructions on the packet.

• Trim and halve the French beans. Slice the pepper into strips.

• While the curry is cooking, heat the remaining 2 tablespoons of oil in a wok or frying pan and stir-fry the vegetables and the crushed garlic clove, seasoning with salt and pepper to taste.

• While the curry is cooking, heat the remaining 2 tablespoons of oil in a wok or frying pan and stir-fry the vegetables and the crushed garlic clove, seasoning with salt and pepper to taste.

• Serve the vegetables, rice, yoghurt and Vindaloo separately.
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