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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Product
Recipe
Ingredients
Nutrition
Other

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, Brilliant service - my order arrived 100% correct the next day. I used Mr. Huda's Universal Curry Paste this weekend and followed the recipe for a meat bhuna - and was delighted with the results (So were my family). I wish I had ordered more! I have no hesitation in recommending your company to all my friends and colleagues..."

- Christine May

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