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Vindaloo Curry with Basmati Rice
Classic 15 min

Vindaloo Curry with Basmati Rice

Savor the fiery, tangy flavours of Vindaloo Curry, paired with fluffy Basmati Rice. Perfect for spice lovers, this dish brings bold flavours to your table.
Important: Remember to remove the oxygen absorber before you begin.

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Ingredients

Vindaloo Curry : 45g/310g *

Red Chilli Powder, Dried Peas, Potato, Onion, Refined Groundnut Oil, Tamarind, Salt, Garlic, Sugar, Ginger, Fenugreek, Green Chilli Flakes, Mixed Spices (Cardamom, Cinnamon, Coriander, Cumin, Turmeric, Clove).

Basmati Rice : 45g/200g *

Basmati Rice (99,8%), Salt (0,2%)

Note : Weights mentioned are net weights for the article. Dry / rehydrated respectively *

Make it Your Own

• Add 200g of your favorite vegetables or protein for a personalized touch.

• For extra heat, feel free to add a sprinkle of chili flakes or a splash of vinegar.

Preparation for the Meal

STEP 1

In separate saucepans, pour the contents of the Vindaloo Curry and Basmati Rice packs, Remove oxygen absorber from the pack

STEP 2

Add 250 ml of water and 1 tablespoon (15g) of vegan butter to the Vindaloo Curry and 155 ml of water to the Basmati Rice. Stir each gently.

STEP 3

Cook both on medium heat for 4 minutes, stirring occasionally to combine the flavours. Cover and let them sit for 5 minutes to allow the spicy flavours to settle. Add 200g of your favorite vegetables or protein to make it your own. Try adding potatoes, cauliflower, or lentils for a hearty touch.

STEP 4

Serve Hot & enjoy!

Making of the Meal

STEP 1

Empty the Vindaloo Curry and Basmati Rice packs into separate microwave-safe bowls. Don’t forget to remove the oxygen absorber.

STEP 2

Add 250 ml of water and 1 tablespoon (15g) of vegan butter to the Vindaloo Curry and 155 ml of water to the Basmati Rice. Stir each gently.

STEP 3

Microwave on 800 Watts for 3 minutes, then cover and let it sit for 5 minutes to allow the flavours to fully develop.

STEP 4

Serve Hot & enjoy!