Sauce Ingredients:
2 cups cooked tomato puree
¼ cup butter
¼ cup Hot Vindaloo seasoning

• Add tomato puree and Hot Vindaloo seasoning to a deep pan and bring to a boil.
• Let simmer on medium-high for about 5 minutes, stirring often.
• Reduce temperature to medium and add butter.
• Let simmer until a creamy textured sauce is achieved.

Dish Ingredients:
2 cups cooked lentils
2 portobello mushrooms
1 large potato, diced
2 cups Hot Vindaloo sauce

• Bring Hot Vindaloo sauce to a boil.
• Add mushrooms, potatoes and cooked lentils and simmer on medium-high for 3-5 minutes.
• Reduce heat to medium and simmer for another 5 minutes.
• Garnish with your favourite fresh herb and chilli.