AHG Paste Vindaloo Curry 50 g
Paste for the preparation of traditional Indian spicy sauces. More
Paste for the preparation of traditional Indian spicy sauce vindaloo kari.
Ingredients: soybean oil, chilli, salt, coriander, tomato puree, garlic, sugar, ginger, sesame oil, black pepper, spice, mustard, Tamarind.
No added dyes and preservatives.
Allergens - soy, mustard
Preparation: Indian Vindaloo Curry Serves 4
. 1 packet Indian Vindaloo Curry Spice Paste
. 450 g (1 lb) deboned chicken meat, cut into bite-sized pieces
. 1 tbsp vegetable oil
. 1 latge onion, finely chopped
. 1/2 cup (110 ml) tomato puriee or chopped tomatoes
. 1/3 cup (75 ml) water
. Mint leaves as garnish (optional)
Step 1. Heat oil in non-stick saucepan on medium heat. Add onion and Spice Paste, stir-fry for 2 minutes.
Step 2. Add meat; stir-fry for 3 minutes. Stir in tomato puree or tomatoes and water; bring to boil.
Step 3. Reduce heat, cover and simmer for 15 minutes or until cooked. Stir occasionally, Garnish and serve hot with rice or Naan bread.
Nutritional values in 100g
Energy (kJ) - 1005 kJ
Energy (kcal) - 240 kcal
Fats - 20 g of which saturates 3.1 g
Carbohydrates - 9 g of that sugar 6.5 g
Protein - 2.3 g
Salt - 13 g
Fiber - 7.7 g
| Allergens | Mustard, Sesame, Soya |
|---|---|
| Net weight | 50 g |
| Protein 100 g | 2,3 g |
| Dietary limitations | Without peanuts, Without celery, Without crustaceans, Without milk, Without mollusc, Without nuts, Without fish, Without Lupines, Gluten-free, Without eggs |
| Energy kcal | 240 kcal |
| Energy kJ | 1005 kJ |
| Cuisine | Asian, Indian |
| Best Before | 05/2026 |
| Carbohydrates 100 g | 9 g |
| Fats 100 g | 20 g |
| Fiber 100 g | 7,7 g |
| Country of origin | Thailand |
| S.P. | 15A |
| Compl. Packing pcs | 12 |
| EAN | 8886390202024 |