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.

• Mild
• Vegetarian

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

NUTRITION FACTS
Serv. Size: 1/2 cup (120 mL) Servings: 4
Amount Per Serving: Calories 170 Fat Cal. 140
Total Fat 16g (24% DV) Saturated Fat 6g (28% DV)
Cholesterol 0mg (0% DV) Sodium 590mg (25% DV)
Total Carbohydrate 9g (3% DV) Dietary Fiber 2g (9% DV)
Sugars 5g Protein 2g Vitamin A (0% DV) Vitamin C (10% DV)
Calcium (4% DV) Iron (10% DV) *Percent Daily Values (DV)
are based on a 2,000 calorie diet.

COOKING DIRECTIONS:
Heat a tablespoon of vegetable oil in a pan and lightly sauté 1 1/2 pounds of one-inch cubed meat, chicken or potatoes. Add sauce and simmer, uncovered, for 20 minutes, or until cooked through (30 minutes for meat). Add a pinch of cayenne for extra spice. Spoon over rice with plain yogurt, or wrap in a warm tortilla.
Serves 4

QUICK USES:
Mix into ground meat for a spicy burger. Spread on a lamb sandwich.

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