Tesco Finest Vindaloo Curry Paste 180G
£2.65
£1.47/100g
Guideline Daily Amounts
- Energy
- 165kJ
- 40kcal
- 2%of the reference intake
- Fat
- 2.0g
- 3%of the reference intake
- Saturates
- 0.2g
- 1%of the reference intake
- Sugars
- 2.3g
- 3%of the reference intake
- Salt
- 0.52g
- 9%of the reference intake
medium
low
medium
medium
Ingredients
INGREDIENTS: Tomato Purée (48%), Water, Red Chilli (8%), Chilli Powder, Onion, Red Wine Vinegar, Garlic Purée, Ginger Purée, Rapeseed Oil, Sugar, Cumin, Cornflour, Salt, Coriander, Dried Chilli, Ground Roast Coriander, Ground Roast Cumin Seed, Acidity Regulators (Citric Acid, Lactic Acid), Black Pepper, Cinnamon, Preservative (Potassium Sorbate), Clove.
Number of uses
Net Contents
Preparation and Usage
Cod Vindaloo
Cooking time: 20 minutes.
Method: Hob.
Ingredients: 15ml (1 tbsp) oil; 1 jar of Tesco Finest Vindaloo Curry Paste; 400g chopped tomatoes; 560g Boneless Cod fillets (2 packs).
Method:
1. Heat up the oil in a medium saucepan.
2. Add Cod and fry for 5 minutes.
3. Stir in the paste fry for 5 minutes.
4. Add chopped tomatoes, mix well, simmer for further 10 minutes until Cod is thoroughly cooked and sauce has thickened.
To serve: Finish with finely sliced ginger and sliced red chilli and serve with rice and naan bread.
Vegetable Vindaloo
Cooking time: 20 minutes.
Method: Grill.
Ingredients: 2 courgettes, thickly sliced (approx. 400g); 2 peppers, cut into chunks (approx. 240g); 2 red onions, cut into wedges (approx. 250g); 1 aubergine, cut into chunks (approx. 300g), 1 jar of Tesco Finest Vindaloo Curry Paste.
Method:
1. Put all the vegetables in a bowl and add the paste. Mix well.
2. Put the vegetables on 8 skewers alternating veg.
3. Grill for 20 minutes or until the vegetables are cooked through.
To serve: Finish with finely sliced ginger and sliced red chilli and serve with rice and naan bread.
Pork Vindaloo
Cooking time: 2 hours 7 minutes.
Method: Hob/Oven.
Ingredients: 15ml (1 tbsp) oil; 400g diced pork; 1 jar of Tesco Finest Vindaloo Curry Paste; 400g chopped tomatoes; 100ml water.
Method:
1. Pre-heat the oven to 160°C/140°C Fan/Gas 3.
1. Heat up the oil in a medium saucepan. Add the pork and fry for 4 minutes.
2. Add the paste and cook for 3 minutes until aromatic.
3. Add chopped tomatoes and water.
4. Transfer the contents to an oven-proof casserole dish with a lid and slow cook for 2 hours or until the pork is tender.
To serve: Finish with finely sliced ginger and sliced red chilli and serve with rice and naan bread.
| Typical Values | Per 100g | 1/4 of a jar (45g) |
|---|---|---|
| Energy | 367kJ / 88kcal | 165kJ / 40kcal |
| Fat | 4.5g | 2.0g |
| Saturates | 0.4g | 0.2g |
| Carbohydrate | 7.9g | 3.5g |
| Sugars | 5.1g | 2.3g |
| Fibre | 3.8g | 1.7g |
| Protein | 2.2g | 1.0g |
| Salt | 1.17g | 0.52g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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