Vindaloo Paste (Hot/Spicy) - 190g - Minara

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Vindaloo Paste (Hot/Spicy) - 190g - Minara

(Ref: CPS044)

Price: £2.95

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Net: 190g

190g

• Gluten Free
• Nut Free
• Dairy Free
• Free from artificial additives and preservatives
• Suitable for Vegetarians

Instructions:

4 Servings

Hob Method:
Place in a pan 450g (1lb) of diced meat, fish or vegetables. Add a jar of Minaras Vindaloo Paste plus 2 jars of water. Stir, cover and simmer until tender, stirring occasionally.

Oven Method:
Prepare as above and cook in covered casserole dish at 180°C/350°F gas mark 4 until tender. Add a small can of chopped tomatoes towards the end of cooking if desired.

Garnish with chopped fresh coriander and serve hot with rice accompanied with popadoms, chutneys and pickles.

To create a Bhuna dish add a diced onion at start of cooking.

Ingredients: Tomato Puree, Rapeseed Oil, Coriander, Onion Powder, Salt, Garlic Powder, Turmeric, Paprika, Cumin, Chilli Powder, Black Pepper, Ginger, Acetic Acid, Cinnamon, Clove, Lactic Acid, Cardamon.

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

•  Packed in a facility that also processes: Produced in a NUT-FREE facility

•  Suitable for Vegetarians

•  No artificial colours

•  No artificial preservatives

•  Nut Free

•  GM Free

•  Dairy Free

•  Gluten Free

	Per 100g (/per 100ml)
Energy	1469kJ / 354kcal
Fat	25.2g
of which:
• Saturates	3.3g
Carbohydrates	23.3g
of which:
• Sugars	10.4g
Fibre	5.1g
Protein	5.9g
Salt	4.4g

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Minara Foods Ltd
    Leestone Road
    Sharston Industrial Estate
    Manchester
    M22 4RB
    UK

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Testimonial:

"Dear Spices of India, Thanks so much for the order I received from you last week, as usual it was prompt, well packed and full of lovely goodies. I really enjoyed unpacking it all. Needless to say we had a curry that evening! Your website is excellent as is your whole service. I have passed the word around to friends who I know also enjoy cooking Indian food. Thanks again and keep up the good work!"

- Janet Kehoe

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