VOODO

An exotic and fragrant, Portuguese influenced Indian curry from the Goan region. Ground from whole toasted coriander, cumin, cinnamon, crushed brown mustard, arbol, cardamom, fenugreek, black pepper, and clove, blended with garlic, ginger, and turmeric. SALT FREE. Casts a spell every time it starts to sizzle in the pan. Use a little for delicious vegetable and meat stews. Or use a lot and be transported to faraway lands.

Use in any recipe that calls for curry powder.

Add cayenne to taste for the famous fiery vindaloo found in your favorite Indian restaurant.

Blend with yogurt or oil, rub all over a head of cauliflower and grill or roast.

Stir into egg salad.

Perfect seasoning for dals – especially saag dal. Butter, yellow split peas, spinach, the requisite garlic and ginger… and VOODO make a wonderful and classic comfort food.

Mix with a little salt and olive oil and roast nuts or chickpeas for a tasty snack.

Curried Vindaloo
~Serves 4-6~

3 TBSP Spicegrrrl® VOODO
¼ cup cider vinegar
1 tsp salt
2 TBSP vegetable oil
2 onion, chopped
4 cloves garlic, minced
1-2 jalapeno, minced
1” piece of ginger, grated
1 ½ lbs pork shoulder, cubed
2/3 cup coconut milk (or more to taste)
1 large sweet potato, chopped
Fresh cilantro, chopped (optional)

1. Mix VOODO® with salt in vinegar to form a paste and set aside.
2. Heat oil in large skillet on medium-low. Add onion and cook until soft but not browned, at least 10 minutes. Add garlic, ginger, and jalapeno and cook until fragrant.
3. Stir in VOODO-vinegar paste and cook another 3-5 minutes.
4. Raise heat to medium and add stir in meat until well coated with sauce. Stir in coconut milk and sweet potato cubes.
5. Lower heat to medium-low, cover and cook 30-45 minutes until pork is tender. Taste; add salt & pepper as needed. Garnish with cilantro.

SAAG DAL ~serves 6-8 generously~

2 cups yellow lentils or split peas
8 cups water
Juice of 1 fresh lemon (about 1/8 cup)
1-2 tsp sea salt, to taste
6 Tbsp unsalted butter
1 Tbsp VOODO®
6 cloves garlic, minced fine
2 Tbsp fresh ginger, minced fine
1 small Serrano chili, seeded and minced fine (opt)
10 oz baby spinach, washed and roughly torn
For serving: hot cooked rice, naan, chopped cilantro

1. Rinse lentils well and place in a medium saucepan with water. Bring to a boil, then lower heat and simmer 45 minutes or until very soft and soupy. Remove from heat and stir in lemon and salt.
2. In a large skillet, melt butter and stir in VOODO® until fragrant. Add garlic and ginger and cook another minute or so. Add Serrano if using, and stir in lentils until well combined, stir in spinach just until it wilts. Taste and add salt as desired.
3. Serve over rice or with nann and a sprinkling of cilantro.