Patak's vindaloo curry paste is a concentrated base for cooking a vindaloo curry with pronounced chilli heat. It gives you a practical starting point for a clearly flavoured curry without building the blend from scratch.
How to use it. Fry one or two spoonfuls in a little oil before adding the main ingredients and liquid. Cook until the sauce is well combined, adjusting the quantity to your recipe.
Best for. It is useful for making a vindaloo curry with pronounced chilli heat at home without complicating the spice list. Pair it with vegetables, chicken, paneer or your preferred main ingredient.
A 283 g pack from Patak for your kitchen. Order with delivery to Spain and Portugal.
Ingredients
Water, Ground Spices (23%) [Coriander (8%), Paprika, Red Chilli (2%), Turmeric, Spices, Cinnamon, Cumin, Fenugreek], Rapeseed Oil, Acids (Acetic Acid, Citric Acid), Maize Flour, Salt, Yellow MUSTARD Powder, Tamarind, Garlic Powder.
Allergens
Contains: mustard.
Nutrition information
| Typical values | per 100 g |
|---|---|
| Energy | 1215 kJ / 294 kcal |
| Fat | 24,4 g |
| of which saturates | 1,8 g |
| Carbohydrate | 7,5 g |
| of which sugars | 2 g |
| Fibre | n/a |
| Protein | 4,2 g |
| Salt | 3,31 g |
Information may vary by batch and country of origin. Always check the label on the packaging, which takes precedence.
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