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Vindaloo Grandpa's Recipe Curry Paste - Hot

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    Grandpa’s Vindaloo
    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.

    All natural  | Clean and no nasties | No artificial colour, flavour or preservative

    vegangluten freedairy freenut freesugar freeall natural

    Inspiration from an Indian Kitchen (Serves 4-6)

    1. Sauté 1kg of your choice of protein or veggies in a little oil.

    2. Add 1 jar of Vindaloo curry paste and 1 jar of water.

    3. Stir - Boil - Simmer - Cook.

    4. Finish with a dash of balsamic vinegar.

    To spice up, add extra ginger, garlic and chilli at Step 1.

    Pork and Potato Vindaloo

    Preparation time: 10 minutes

    Cooking time: 40 minutes

    Serves: 6


    • One jar of Tamarind Tree Vindaloo gourmet sauce
    • 1.2kgs Pork Shoulder, diced
    • 3 Medium potatoes, diced
    • 2 tbsp oil
    • 260ml warm water
    • I inch piece of ginger and 4 cloves or garlic crushed in a mortar and pestle.
    • 2 tbsp. Balsamic vinegar
    • Fresh coriander to garnish


    1. In a large saucepan add oil, diced pork, ginger and garlic mix, Tamarind Tree Vindaloo paste and balsamic vinegar. Mix and leave at room temperature for 30 minutes.
    2. Place the pan on the stove and sauté for 5 minutes. Add warm water and bring to boil.
    3. Cover with a lid and simmer until the meat is half cooked (20-25 minutes)
    4. Add diced potato and continue to simmer until the meat and potato are fully cooked.
    5. Garnish with fresh coriander, basmati rice, naan, roti and papadoms

    Servings per packet: 6

    Serving size: 43g

    Per serving Per 100g
    Energy 284kJ 656kJ
    Protein 1.4g 3.2g
    Fat Total 3.7g 8.7g
    Fat Saturated 1.1g 2.6g
    Carbohydrate 5.7g 13.3g
    Sugars 5.0g 11.5g
    Sodium 106mg 244mg


    Onion, Chilli, Tomato, Balsamic Vinegar, Olive Oil, Coconut, Turmeric, Tamarind, Ginger, Garlic, Salt, Herbs & Spices

    Refrigerate after opening and use within 4 weeks.

    • 1kg Food service tubs available, tap here to find out more. 

    Customer Reviews

    Based on 1 review
    Delicious, will be buying again!

    The vindaloo sauce is delicious! Followed the Pork Vindaloo recipe and paired with the Tamarind Tree Mango Chutney, which was a perfect match! Added the recommended tomato paste to lessen the spice which worked well. Would buy again, and looking forward to trying some other sauces!