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.
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. Serves 4-6. Enjoy!!