Maya Kaimal Vindaloo Simmer Sauce


Vindaloo takes the ginger, pepper and coriander of India's spice coast, and adds the heat of chilies brought by traders from the New World. I make mine with coconut milk and tamarind so it's tropical and tangy. Classic with pork, lamb or beef.

Simmer with meat or vegetables
Use in a slow cooker
Add to soups and stews
Spread on a pizza
Spoon over noodles
Marinate meats 
Spice up tacos or quesadillas
Turn leftovers into instant curries

Servings: 3 
Heat Level:Spicy
Vegetarian, Gluten Free, Non-GMO Project Verified
Net Weight: 11.5 oz