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Potato vindaloo

A classic Indian curry, from the 14th century, developed in the port city of Goa, where the Portuguese landed in India. A unique curry, almost chutney-like with finely sliced aromatics and the tang from vinegar (traditionally used to preserve this dish for long sea journeys). Served with basmati rice and cooling mint. Pantry items needed: vegetable/coconut oil, apple cider vinegar, brown sugar (optional), salt; Hands-on: 35 mins, Ready in: 40 mins; Cooking equipment: medium pot, small pot, large pot; Use within 5 days of receiving your meal kit.

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Dietaries

No added gluten
Calorie smart
Vegan

Ingredients

Water (pantry item), Potatoes, Tomato, Sweet potato, Basmati rice, Brown onion, Vegetable oil, Apple cider vinegar / white vinegar (pantry item), Ginger, Green chilli, Garlic, Mint, Brown sugar (pantry item), Salt (pantry item), Vindaloo seed mix [Black mustard seeds, Fenugreek seeds], Curry leaf

Nutritional information

Serving 785gPer servePer 100g
Energy2634 kJ
629 Cal
335 kJ
80 Cal
Protein14 g2 g
Fat, total14 g2 g
Saturated2 g0 g
Carbohydrates103 g13 g
Sugars14 g2 g
Sodium511 mg65 mg
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