Potato vindaloo

with basmati rice

JUST VEGAN! | NO ADDED GLUTEN | Spicy (hot), Adventurous, Great for leftovers

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). Enjoy with plentiful basmati rice and cooling mint.

Make this dish within 5 days of receiving your meal kit
Hands-on: 35 minutes
Ready in: 45 minutes
Cooking equipment: medium pot, small pot, large pot
No preparations steps required before you start cooking
Pantry items needed: vegetable/coconut oil, apple cider vinegar, brown sugar, salt
Serves: 2 or 4

Nutritional information

	Per 548g serve	Per 100g
Energy	2650kJ (632Cal)	483kJ (115Cal)
Protein	14.6g	2.7g
Fat, total	14.9g	2.7g
– Saturated	1.7g	0.3g
Carbohydrate	102g	18.7g
– Sugars	17.8g	3.2g
Sodium	40mg	7mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: none.

May contain traces of allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Sweet potatoes are nutritious and rich in fibre. They are very high in vitamins A and C, antioxidants and potassium, which, interestingly, are absorbed much better after cooking. With high levels of antioxidant beta carotene, one sweet potato provides 400% of your daily vitamin A, which may help to with maintaining good eyesight and skin deterioration associated with ageing.