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Recipe for Vindaloo CurryClick image to enlarge

Recipe for Vindaloo Curry

Recipe for Vindaloo Curry

(Ref: RCP074)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


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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.
Testimonial:

"Dear Spices of India, Absolutely excellent, from my initial telephone conversation with a very helpful member of your staff to the prompt delivery of all the items that were so well packed and presented. Looking forward to spending tomorrow morning in the kitchen and then experiencing the taste and if it's as good as I'm sure it will be, then I will be a happy and regular customer. Thank you,"

- Peter Rhodes