Welcome, please Log In or Register

Our current turnaround time is 2 - 3 working days for UK Mainland deliveries.

Vindaloo Curry Pack

Serves: 4 – 6 Vegetarian Vegan

We’ve taken this dish back to its Goan roots. This curry has an abundance of bold flavours such as garlic, tamarind, aromatic spices and tangy vinegar.

Remember, we can make this any heat strength, so don’t be scared!

Origin of the name: a traditional Vindaloo would once have been a combination of 'Vinha' (wine vinegar) and 'd'Alho' (garlic).

Please note: Due to shortages of fresh ingredients some of our products may be made using dry ingredients (chilli powder & dry curry leaves) - this will not affect the flavour of your Curry Packs.

Try it with: Pork belly in the traditional Goan style, or go bold with a strong fish like mackerel.

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.

  1. Empty the contents of the pack into a pan with 300ml water, a 400g tin of chopped tomatoes, 2 tbsp tomato puree, 2 tbsp vinegar (any) and 2 tsp sugar. Simmer for 5 minutes.
  2. Add 1kg of ingredients of your choice. Mix well, cover, and gently cook.
  3. Gently open simmer for 10 minutes.
  4. Adjust salt and garnish with coriander leaves.


Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Curry Paste (Rapeseed Oil, Ground Spices, Water, Salt, Maize Flour, MUSTARD Powder, Tamarind, Food Acids: Acetic, Citric and Lactic Acid, Garlic Powder), Garlic Flakes, Spices, Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), Fresh Chilli, Fresh Curry Leaves.


Contains: WHEAT Flour, MUSTARD.

It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.


Per Packet Gluten Free
Fat (g)52.930.9
Sat Fat (g)12.32.3
Carb (g)39.119.1
Carb of which Sugars (g)11.74.2
Dietary Fibre (g)5.43.1
Protein (g)6.26.2
Salt (g)5.25

My fallback curry has to be a med/hot Vindaloo with chicken thighs and chunks of potato. I sometimes dig out the slow cooker and use pork or skirt beef with potatoes and let it simmer away all day. I love the depth of flavour. I also love the Saag Aloo with all that lovely spinach – delicious!!


Our favourite accompaniments & top tips.