Organic Vindaloo

Low Calorie Indian Curry

Vegetarian option included.





Vegetarian version - 1kg Chick Peas


1kg. Diced Chicken




1 Tbsp. Organic Coconut Oil

1 Tbsp. Coriander Seeds

1 Tsp. Cardamom Seeds

1 Tbsp. Whole Black Peppercorns

6 Whole Cloves

1 Tbsp. Chilli Powder

4 Cinnamon Sticks

2 Tsp. Ginger, Minced

1 Tbsp. Cumin Seeds

2 Tbsp. Garlic, Minced


Put to the side for later


1 Cup Organic Vinegar

2 Onions, Diced

4 Bay Leaves

2 Tbsp. Mustard Powder

2 Tbsp. Tumeric Powder

500g Tomatoes

300ml Water





1. Roast all the spices in the organic coconut oil for 5 minutes


2. Scoop spices into blender. Include other ingredients into blender.

Leave the flavoured oil in a pan.


3. Cook chicken in the oil. 


-Vegetarian option -

Boil chickpeas in water. Then roast chickpeas in the oil.


4. Add the blended sauce to pan and heat.


It's going to look super runny. You haven't ruined it! This is what

actual recipies look like when followed.


5. Add the bay leaves during boil. 

Do so in pan until liquid has dissapated enough until satisfactory.


TIP: Keep an eye on the Bay Leaves. They're a prick to bite in to.



6. Marinate chickpeas or chicken in sauce overnight.


*I will add a literal hand full of fresh chillis, but if you want to be able to sit down the next day, maybe add just one or two.