Tofu vindaloo is a plant-based take on the classic recipe, catering to a variety of taste buds. This dish combines crispy tofu with the bold and tangy flavours of the traditional sauce ...

Goan Aloo vindaloo is the vegetarian alternative to the classic vindaloo curry. This curry is known for its hot and spicy flavours that will excite your tastebuds and make you salivate. Dry roast ...

Mix well. 2. Cover the bowl with plastic wrap and keep it in the refrigerator for around 1 to 2 hours. For vindaloo masala, heat oil in a pan and add chopped onions. Saute until they turn golden brown ...

If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream. Make the curry first.

Heat the oil over a medium heat. Slice the pork fillet and fry on both sides until browned. Set aside. Add the Vindaloo curry paste to the same pan with the canned tomatoes and purée until smooth.

Vindaloo has a reputation for being very hot and spicy, particularly in Indian restaurants in the UK, but the original dish was not necessarily that hot SERVES 4 ...

1. To make the vindaloo paste, combine all the spices and the vinegar. Heat the oil in a large ovenproof pan, then add the spice mixture. Cook over a low heat for 5 minutes, continually scraping the ...