Hot and tasty Indian curry. A curry that leaves a lingering afterburner without destroying all the flavours.


Ingredients: Ginger, garlic, chilli, salt, herbs, spices, tamarind, tomato extract, vinegar


300g / 12 serves, Recipe included on back of label, GLUTEN FREE, Long shelf life, Refrigerate after opening. 


RECIPE - To make Beef Vindaloo  serves 4-6 / Cooking time 1½ hrs         

1/3 jar (100g) Vindaloo Paste, 700g diced beef (chuck), 2 tbsp oil, 100g can diced tomatoes,1½ cups water


Heat oil in non stick saucepan.  Add the beef and cook for a few minutes.  Add the curry paste and cook for another 2 minutes.  Add tomatoes and ½ water.  Simmer for 10 minutes then add remaining water.  Continue to simmer for 1 hour adding extra water as needed.  Curry is cooked when meat is tender and sauce has reduced.  Add a little coconut milk or yoghurt at the end for a creamy sauce.