Jamie Oliver's Vindaloo Paste

Bring the heat and bold flavors of Indian cuisine into your kitchen with Jamie Oliver's Vindaloo Paste—a fragrant, fiery blend of toasted spices and aromatic ingredients perfect for creating authentic vindaloo curry or elevating any spicy dish. This homemade paste combines the earthy warmth of cumin, coriander, and cinnamon with the tangy sharpness of white vinegar and tomato paste, resulting in a versatile, flavorful base. Toasting the dried red chilies and whole spices ensures a depth of flavor, while fresh ginger and garlic add a zesty kick. With a quick prep time of just 15 minutes, this vibrant paste can be stored in the fridge for up to a week, making it a convenient addition to your meal prep. Whether you're a fan of fiery curries or looking to spice up grilled meats, this vindaloo paste is your gateway to restaurant-quality Indian-inspired dishes.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 1

Ingredients

• 6 pieces Dried red chilies
• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 1 teaspoon Mustard seeds
• 1 small piece Cinnamon stick
• 1 teaspoon Turmeric powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground ginger
• 4 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons White vinegar
• 2 tablespoons Tomato paste
• 2 tablespoons Vegetable oil
• 1 teaspoon Salt
• 2 tablespoons Water

Directions

Step 1

Toast the dried red chilies, coriander seeds, cumin seeds, mustard seeds, and cinnamon stick in a dry pan over medium heat for 2-3 minutes, stirring constantly, until fragrant but not burned.

Step 2

Remove the toasted spices from the pan and let them cool slightly. Once cooled, grind them into a fine powder using a spice grinder or mortar and pestle.

Step 3

In a blender or food processor, add the ground spices, turmeric powder, smoked paprika, ground ginger, garlic cloves, fresh ginger, white vinegar, tomato paste, vegetable oil, salt, and water.

Step 4

Blend the ingredients until you achieve a smooth, thick paste. Scrape down the sides if necessary for even blending.

Step 5

Transfer the vindaloo paste to a clean jar or airtight container and store in the refrigerator for up to 1 week.

Step 6

Use this paste as a base for making vindaloo curry or any other spicy Indian-inspired dishes.

Nutrition Facts

Serving size	(184.7g)

Amount per serving	% Daily Value*
Calories	402.2

Total Fat 32.7g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2411.1mg	0%
Total Carbohydrate 30.8g	0%
Dietary Fiber 11.8g	0%
Total Sugars 5.1g
Protein 7.4g	0%

Vitamin D 0IU	0%
Calcium 262.2mg	0%
Iron 11.9mg	0%
Potassium 934.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.8%

Protein: 6.6%

Carbs: 27.6%