Serve with steamed basmati rice, chapattis or red lentil pilaf and Goan Cuisine Cucumber Achar
Variation: fold boiled drained red rice through boiled white basmati rice once both are cooled (uncooked: 2 cups white to 1 cup red).
A flavoursome marinade with the distinctive warmth of red chillies and cloves.
Fragrant spices infused in a rich tomato blend make this a delicious curry base and marinade.
Sweet nutty parsnips, firm tofu, green peas and peppers absorb the beautiful flavours or our tandoori marinade – clove and paprika leading this aromatic blend.
Sweet cardamom dominates the spice array of our Vindalho – an ideal pairing for creamy kipflers and black-eyed beans, nutty textures of tempeh and sweet of red peppers.
Goan Yellow sings out fresh turmeric, ginger and garlic and makes every element sing in this slow cooked star of a dish! – cruchy snake beans, sweet red peppers, buttery new potatoes and butter beans.
This robust Goan Red spice base is perfect for slow cooking sweet dense butternut pumpkin, juicy sweetcorn, earthy mushrooms and wholesome nutty chickpeas.
