Maya Kaimal Indian Sauce Vindaloo
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Directions
Simmer sauce with 1 1/2 pounds raw or lightly sautéed cubed chicken for 10-15 minutes (cooking times may vary). Serve with basmati rice. Also good with cubed meat (cook 45-60 min), potatoes or chickpeas. Serves 4. Quick uses: spread on lamb sandwiches. Mix into ground beef for a spicy burger. Spoon into an omelet with sautéed peppers. Simmer with leftover roasts or vegetables. Keep refrigerated.
Description
Maya Kaimal All Natural Tangy Coconut & Chili Vindaloo Spicy Indian Simmer Sauce.Other Description
Great with meat, chicken or potatoes. 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. Maya Kaimal. Cookbook author. All natural. Vegan. Gluten free. For recipes visit mayakaimal.com.Nutrition Facts
Serving Size: 106.0 g
Servings per Container: 4
| Energy | 100 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 650 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g |
| Protein | 2 g |
| Daily Percent Of Vitamin A | 10 |
| Daily Percent Of Vitamin C | 15 |
| Daily Percent Of Calcium | 4 |
| Daily Percent Of Iron | 6 |
Ingredients
Water, Onions, Tomato Paste (Fresh Vine-Ripened Tomatoes), Coconut Cream (Coconut Cream, Xanthan Gum, Carrageenan, Guar Gum), Expeller Pressed Canola Oil, Spices, Vinegar (Water, White Distilled Vinegar), Ginger, Salt, Garlic, Green Chili, Tamarind, Brown Mustard Seed, Turmeric.Warnings
Contains: tree nuts (coconut).UPC
00891756000020