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 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.
