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<

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
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.

For additional recipe suggestions click here.