Vindaloo is the Goan people's Southwest Indian interpretation of a traditional Portuguese wine and meat dish. The heat of our Vindaloo is brief and pleasant without burning, followed by spice, salt and sweet. Combine with wine, coconut milk, broth or water and a bit of vinegar in making a traditional vindaloo curry. We also use it as a dry rub on grilled and pan fried meats and tofu, and mixed in to ground meats.
Certified USDA Organic, Certified Kosher, Gluten Free, Non -GMO, 80 gm (2.8 oz) of Spice in a Reusable Tin
2 out of 5 Heat
1 Lb Carrots, sliced into rounds, about ¼” thick
1 Med Onion, diced
2 Cloves Garlic, chopped finely
1-2 Tb Butter, olive oil or coconut oil
2 Tbs Teeny Tiny Spice Co. of Vermont® Spice blend of choice
16 oz Coconut milk
Salt and pepper to taste
- In a medium pan, sauté onions for about 3 minutes, until translucent.
- Add the chopped garlic and carrots and cook for another 3 minutes or so, until the carrots begin to soften.
- Stir in the coconut milk and spice. Bring to a simmer, turn heat to low, cover and cook until the carrots are tender, about 10 more minutes.
- Serve by itself, over rice or as a side dish.