Goan Vindaloo Curry
Goan Vindaloo Curry
Goan Vindaloo Curry
Goan Vindaloo Curry

Goan Vindaloo Curry


The Aisle

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


Husband and wife Anjan and Emily Mitra was inspired by the energy and vibrancy of Mumbai, and wanted to share the rich diversity of Indian cuisine and culture. In 2005, they opened their first restaurant in the historical Mission district of San Francisco, where they share their creativity, passion, and self-expression through crafting fresh and seasonal Indian food.

Since then, their restaurant has been recognized in the Michelin Guide 11 times, commending them for their passion and consistent dedication to quality and innovation.

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