VINDALOO

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.  Try our Lamb Vindaloo recipe. 

Vegan, Gluten Free, Non-GMO Project Verified

SERVING SUGGESTION:

•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: 6
Heat Level: Spicy
Net Weight: 24 oz

Description

VINDALOO

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.

SERVING SUGGESTION:
•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

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