Zesty coconut & chili. Vegan. Gluten free. Non-GMO Project verified. nongmoproject.org. Enticing hot and sour Vindaloo is a Portuguese-inspired curry from Goa and a favorite of mine. With bracing green chilies, cayenne, black pepper and vinegar, this Vindaloo combines compelling heat with rich texture. We take our time preparing this sauce to give you the fullest, most exceptional flavors. I bring a fresh perspective to my delicious heritage, inviting you to experience the beautiful complexity of Indian food and share it with the people you love. - Maya Kaimal Award-Winning Cookbook Author. Separation is natural. mayakaimal.com. Instagram. Facebook. Twitter. Visit mayakaimal.com for more delicious products. Please recycle.
Saute: Saute Saute 1-1.5 lb cubed protein (or vegetable) of your choice in a little oil until lightly browned. Simmer: Simmer with contents of this container until coked through (10-15 minutes). Serve with steamed rice, flatbread or pasta. Feeds 4. Create flavor-rich curries with chicken, lamb or chickpeas. Add fresh chili for extra heat! Refrigerate after opening and use within 7 days.
Contains: tree nuts (coconut).
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