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Tesco Finest Vindaloo Curry Sauce 340G

Tesco Finest Vindaloo Curry Sauce 340G

Vegan

Guideline Daily Amounts

1/2 of a jar
Energy
112kcal
470kJ
6%of the reference intake
Sugars
9.4g

medium

10%of the reference intake
Fat
4.7g

low

7%of the reference intake
Saturates
0.5g

low

3%of the reference intake
Salt
1.19g

medium

20%of the reference intake
of the reference intake*
Typical values per 100g: Energy 276kJ / 66kcal

A fiery curry sauce with tomatoes, red chilli and roasted spices.
A Goan Inspired, hot and fiery curry sauce with fried onion, roasted spices and chilli powder.
Pack size: 340G

Ingredients

INGREDIENTS: Tomato Purée, Water, Tomato (19%), Fried Onion [Onion, Sunflower Oil], Red Chilli (6%), Demerara Sugar, Garlic Purée, Ginger Purée, Cornflour, Chilli Powder, Coriander, Ground Roast Coriander, Ground Roast Cumin Seed, Rapeseed Oil, Red Wine Vinegar, Salt, Dried Chilli, Acidity Regulator (Lactic Acid), Ground Coriander, Cinnamon, Clove, Black Pepper, Ginger, Cumin Seed, Allspice, Nutmeg, Dill, Fennel, Mace.

Number of uses

2 Servings

Net Contents

340g e

Preparation and Usage

Vegetable Vindaloo

Cooking time: 20 minutes.

Method: Hob.

Ingredients: 1 sliced pepper (approx. 120g); 400g (drained 240g) tinned chickpeas; 125g fresh spinach; 1 jar of Tesco Finest Vindaloo Curry Sauce.

Method:

1. Heat up a medium saucepan and add the sliced pepper. Cook for a few minutes.

2. Add in the chickpeas. Then stir in the jar of sauce and heat until bubbling.

3. Add the spinach and cook for a few minutes until it starts to wilt. Allow to cook until the sauce has heated through.

To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.

 

Steak Vindaloo

Cooking time: 20 minutes.

Method: Hob.

Ingredients: 15ml (1 tbsp) oil; 200g sliced thin steak; 1 jar of Tesco Finest Vindaloo Curry Sauce.

Method:

1. Heat up the oil in a medium saucepan. Add steak and fry until browned.

2. Stir in the jar of sauce and heat until bubbling.

To Serve: Serve with cooked basmati rice or naan and garnish with chopped coriander.

 

Pork Vindaloo

Cooking time: 2 hours 7 minutes.

Method: Hob/Oven.

Ingredients: 15ml (1 tbsp) oil; 200g diced pork; 1 jar of Tesco Finest Vindaloo Curry Sauce, 150ml water.

Method:

1. Pre-heat the oven to 160°C/140°C Fan/Gas 3.

2. Heat up the oil in a medium saucepan. Add the pork and fry for 4 minutes.

3. Add the jar of sauce and cook for 3 minutes until aromatic.

4. Add the water.

5. 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: Serve with cooked basmati rice or naan and garnish with chopped coriander.

View all Curry Pastes

Using Product Information

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