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. Maya makes hers with coconut milk and tamarind so it’s tropical and tangy. Classic with pork, lamb or beef. Try our Vindaloo Chickpea and Mushroom 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 in it
•Spice up tacos or quesadillas
•Turn leftovers into instant curries

Serves: 5
Net Weight: 24 oz
Heat Level: Spicy

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. Try our Vindaloo Chickpea and Mushroom 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 in it
•Spice up tacos or quesadillas
•Turn leftovers into instant curries

Serves: 5
Net Weight: 24 oz
Heat Level: Spicy

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