Tesco Finest Vindaloo Curry Sauce 340G
€2.85
€8.38/kg
Guideline Daily Amounts
- Energy
- 470kJ
- 112kcal
- 6%of the reference intake
- Fat
- 4.7g
- 7%of the reference intake
- Saturates
- 0.5g
- 3%of the reference intake
- Sugars
- 9.4g
- 10%of the reference intake
- Salt
- 1.19g
- 20%of the reference intake
low
low
medium
medium
Description
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
Net Contents
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.
| Typical Values | Per 100g | 1/2 of a jar (170g) |
|---|---|---|
| Energy | 276kJ / 66kcal | 470kJ / 112kcal |
| Fat | 2.8g | 4.7g |
| Saturates | 0.3g | 0.5g |
| Carbohydrate | 7.8g | 13.3g |
| Sugars | 5.5g | 9.4g |
| Fibre | 2.4g | 4.0g |
| Protein | 1.3g | 2.2g |
| Salt | 0.70g | 1.19g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
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