Grandpa’s Vindaloo The word “vindaloo” is derived from a Portugese dish of meat marinated in wine vinegar and spices which Portugese sailors used during their voyages. Like my grandpa used to make, this vindaloo is pleasantly spicy and has a distinct flavour of garlic, ginger, black cumin and red chilli with the tangy sweetness of balsamic vinegar. All natural | Clean and no nasties | No artificial colour, flavour or preservative Inspiration from an Indian Kitchen (Serves 4-6) Sauté 1kg of your choice of protein or veggies in a little oil. Add 1 jar of Vindaloo curry paste and 1 jar of water. Stir - Boil - Simmer - Cook. Finish with a dash of balsamic vinegar. To spice up, add extra ginger, garlic and chilli at Step 1. Pork and Potato Vindaloo Preparation time: 10 minutes Cooking time: 40 minutes Serves: 6 Ingredients: One jar of Tamarind Tree Vindaloo gourmet sauce 1.2kgs Pork Shoulder, diced 3 Medium potatoes, diced 2 tbsp oil 260ml warm water I inch piece of ginger and 4 cloves or garlic crushed in a mortar and pestle. 2 tbsp. Balsamic vinegar Fresh coriander to garnish Process: In a large saucepan add oil, diced pork, ginger and garlic mix, Tamarind Tree Vindaloo paste and balsamic vinegar. Mix and leave at room temperature for 30 minutes. Place the pan on the stove and sauté for 5 minutes. Add warm water and bring to boil. Cover with a lid and simmer until the meat is half cooked (20-25 minutes) Add diced potato and continue to simmer until the meat and potato are fully cooked. Garnish with fresh coriander, basmati rice, naan, roti and papadoms Servings per packet: 6 Serving size: 43g Per serving Per 100g Energy 284kJ 656kJ Protein 1.4g 3.2g Fat Total 3.7g 8.7g Fat Saturated 1.1g 2.6g Carbohydrate 5.7g 13.3g Sugars 5.0g 11.5g Sodium 106mg 244mg Ingredients: Onion, Chilli, Tomato, Balsamic Vinegar, Olive Oil, Coconut, Turmeric, Tamarind, Ginger, Garlic, Salt, Herbs & Spices Refrigerate after opening and use within 4 weeks. • 1kg Food service tubs available, tap here to find out more.
