VINDALoo
plant based • non-gmo
“We love the vindaloo, it has a great spicy kick with depth and layers rather than other sauces that rely on just heat.”
— Natasha K.
This Portugese-influenced sauce from Goa combines vin (vinegar) and alhos (garlic) with aromatic spices to result in a robust, mouth-wateringly spicy dish. Exceptionally delicious when paired with pork or lamb and hearty vegetables.
“My favorite, by far, is the Vindaloo; the ginger, cumin, and garlic comes through very well and compliments just about anything.”
— Kidest F.
“
I had no idea that the authentic vindaloo flavors could be captured in a jar. Transports me back home!”
— Neel K.
From jar to plate in less than 30 minutes. Healthy, delicious eating doesn’t get easier than this!
3 Steps to Vindaloo
Sear CHICKEN, MEAT, SEAFOOD, TOFU or VEGETABLES in 2 tbsp OIL.
Add sauce; rinse out the jar with ¼ cup STOCK or water and add.
Cook till done, add more stock or water if too thick. Adjust salt. Serve hot with rice or naan.
TIP: terrific with sweet potatoes!
“I love how well this sauce works with both vegetarian and non-vegetarian dishes!”
— Aliya B.
“
This sauce is so moreish! It’s spicy, just the slightest bit sour and packed with flavor.”
—
Sam K.
We take a zero compromise approach to ingredients.
Onion, Tomato, Water, Apple Cider Vinegar, Garlic, Ginger, Dates, Extra Virgin Olive Oil, Spices, Salt, Paprika, Turmeric, Mustard, Citrus Fiber, Garam Masala. Contains Mustard.