South Indians love to cook with the fruit of the tamarind tree. My Tamarind Curry combines tart tamarind juice with coconut milk, fresh curry leaves and fragrant fenugreek. It’s sweet, sour and spicy. Try it with fish, shrimp or vegetables.

• Medium
• Vegan

INGREDIENTS:
Onion, coconut milk, tomato puree, water, vegetable oil, ginger, spices, garlic, salt, tamarind, black mustard seeds, fresh chilies, turmeric, fresh curry leaves

This product is prepared and packaged on machines that may come into contact with dairy, wheat, soy and tree nuts. We regret if you are unable to enjoy our products.

NUTRITION FACTS
Serv. Size: 1/2 cup (120 mL) Servings: 4
Per Serving: Calories 130 Fat Cal. 110
Total Fat 12g (18% DV) Saturated Fat 6g (29% DV) Trans Fat 0g
Cholesterol 0mg (0% DV) Sodium 380mg (16% DV)
Total Carbohydrate 7g (2% DV) Dietary Fiber 2g (6% DV)
Sugars 2g Protein 1g Vitamin A (2% DV) Vitamin C (8% DV)
Calcium (2% DV) Iron (10% DV) *Percent Daily Values (DV)
are based on a 2,000 calorie diet.

COOKING DIRECTIONS:
Add 1 1/2 pounds fish, shrimp or chicken to warmed sauce and simmer until cooked. Or sauté cubed eggplant, cauliflower, or potato in vegetable oil; add sauce and simmer until tender. Serve with steamed basmati rice and tossed greens. Serves 4. Serves 4

QUICK USES:
Marinate shrimp. Pour over grilled fish or pork. Add a little to rice before steaming.

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