Goan Vindaloo Curry Sauce - Little Turban

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Goan Vindaloo Curry Sauce - Little Turban

(Ref: CPS333)

Price: £3.95

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Net: 350g

Enjoy a range of innovative and bold sauces based on classic Indian recipes with a Little Turban twist!

As artisan producers of contemporary Indian cooking sauces, their vision is to modernise and rejuvenate Indian cooking sauces by introducing new and exciting flavours to some of the classic dishes you may have tasted before.

All the products are freshly made, gluten free, nut free and free from artificial colours and flavourings.

The Not So Spicy Goan Vindaloo Curry Sauce is Portuguese influenced with hints of red wine vinegar.

Not So Spicy Goan Vindaloo Curry

Serves 3 -4

Spicy Heat - 2 chillies

• Add the contents of the pouch to a saucepan and bring to a simmer.

• Add 500g diced fish or prawns and continue to simmer until cooked through.

• Serve piping hot with naan bread or rice.

Or why not try a Veggie option...

Parboil 200g new potatoes, gently saute 150g okra, add the sauce and simmer gently until all is cooked through.

Serve piping hot with fresh parathas.

Ingredients: Onions, Coconut Milk, Water, Tomato Paste, Red Wine Vinegar, Rapeseed Oil, Garlic Puree, Ginger Puree, Ground Cumin, Ground Coriander, Salt, Sugar, Red Chilli Powder, Black Mustard Seeds, Ground Turmeric, Ground Black Pepper, Curry Leaves.

Store in a cool, dry place. Once opened, refrigerate and consume within 3 days.

If there are any allergens in the ingredients they are marked as bold.

•  No artificial colours

•  No artificial flavours

•  Gluten Free

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Little Turban
    24 Gloucester House
    Sheen Road
    Richmond
    TW10 5BB
    UK

Testimonial:

"Dear Spices of India, So glad to have found this website by chance looking for a tandoori oven, ended up getting a load of spices etc. Received everything we ordered and super fast free delivery, what more can I say, I'll be back, probably for the tandoori oven as well. Many Thanks."

- Terry Doyle

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