Potato vindaloo

Potato vindaloo

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
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: none.

May contain traces of allergens.

For full details of allergen and ingredient information,

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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.

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