Once a mild Portuguese dish transported to Goa, our Vindaloo transformed to one of our hottest curries. The heavy curry includes a range of spices making it fit for both vegetable and meat curries.
Add 1 lb of your favorite protein, tofu, or vegetable in a pan and sauté for 10 minutes.
Add Goan Vindaloo Curry to medium stockpot with 1/4 cup water and simmer for 45 minutes or until meat is fully cooked, or vegetables are soft.
Serve with Lemon Rice, Rice Pulao, or steamed basmati rice with a wedge of lime.
Cinnamon Stick, Coriander Seed, Poppy Seed, Cloves, Cardamom Stick, Red Onion, Ginger-Garlic Paste, Lemon Juice, Coriander, Cumin, Coconut Milk, Cilantro, Dry Coconut, Mint, Bay Leaf, Rice Bean Oil.
Servings Per Container 4; Serving Size 4 oz; Calories 100; Total Fat 6g; Saturated Fat 0g; Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 11g; Dietary Fiber 3g; Total Sugars 3g; Protein 2g; Calcium 50mcg; Iron 1.6mg; Potassium 180mg
