Dive into the tantalizing fusion of spicy Vindaloo curry sauce with succulent pork and sweet pineapple in this delightful dish. With just a handful of ingredients, you can create a flavorful curry that will leave your taste buds craving for more.
Spicy Vindaloo Gumbo is a harmonious blend of Cajun and Indian flavors, featuring succulent chicken, fiery sausage, and the vibrant notes of Rupen's vindaloo sauce. Infused with a dark roux, this fusion dish creates a symphony of tastes, marrying the traditional trinity of green bell pepper, white onion, and celery with the bold spices of vindaloo for a culinary journey that delights the senses.
This recipe offers a milder, spice-free version of the classic Lamb Vindaloo, still retaining the flavorful combination of Rupen's Vindaloo Sauce and coconut milk. Enjoy your delicious and comforting Lamb Vindaloo with a touch of spice and creamy richness!
Ingredients 3 Tablespoons oil 1 1/2 cups white onion, chopped 1 jalapeno, finely chopped 2 cups Idaho potatoes, diced (skin on) Paste: 2 Tablespoons tomato paste 2 Tablespoons curry powder 1 teaspoon ground garam masala 1 Tablespoon ground paprika 1 teaspoon sugar 1 teaspoon salt 1/2 cup white vine vinegar 3 cups baby spinach leaves 3 Tablespoons chopped cilantro Instructions Heat oil in a 5 qt sauce pan over medium heat. When the oil is hot, add onions and jalapeno. Saute for 6-7 minutes, stir once every other minute. Meanwhile, in a small bowl make a paste of tomato paste, curry powder, garam masala, paprika, sugar, salt and vinegar. Set aside. Add potatoes and the paste that you just...
