Description

• Vegan
• Gluten Free
• Non GMO Project Verified

Enticing hot and sour Vindaloo is a Portuguese-inspired curry From Goa and a favorite of mine. With bracing green chilies, cayenne, black pepper and vinegar, this Vindaloo combines compelling heat with rich texture. We take our time preparing this sauce to give you the fullest, most exceptional flavors. 

I bring a fresh perspective to my delicious heritage, inviting you to experience the beautiful complexity of Indian food and share it with the people you love. 

Maya Kaimal - Award-Winning Cookbook Author

Expiration Date

UPC

Ingredients

Water, onion, tomato paste (fresh vine-ripened tomatoes), coconut cream (extracted coconut, water), organic apple cider vinegar, safflower oil, spices, (including turmeric), serrano chili, ginger, sea salt, garlic, organic tapioca starch, tamarind fruit, brown mustard seeds.

Contains: Tree nuts (coconut).

Suggested Use

Saute 1-1.5 lb cubed protein (or vegetable) of your choice in a little oil until lightly browned.

Simmer with contents of this container until cooked through (10-15 minutes).

Serve with steamed rice, flatbread or pasta. Feeds 4.

Create flavor-rich curries with chicken, lamb or chickpeas. Add fresh chili for extra heat!

Refrigerate after opening and use with 7 days. Separation is natural.