Monsoon Kitchens Vindaloo Sauce, 2 x 4 lb Case

Name: Monsoon Kitchens Vindaloo Sauce, 2 x 4 lb Case
Brand: Monsoon Kitchens
SKU: FR-FRFQ-1751
Price: 101.39 USD
Availability: InStock

$101.39

Sale Sold out

Foodservice case item

Frozen 2 - 4 LBSold by the case730 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: MONSOON KITCHENS
Case GTIN: 10886193320043

Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.

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Pack: 2 - 4 LB
Handling: Frozen
Path: Cart checkout

Temperature-controlled items ship Monday-Wednesday after 24-hour handling.

Product Description

Monsoon Kitchens Vindaloo Sauce, 2 x 4 lb Case from Monsoon Kitchens is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Authentic, Certified Vegan, Certified Gluten Free, no additives, no preservatives, no MSG, zero trans fats, easy to use, desirable case size.

Case pack: 2 - 4 LB.
DOT item 618526; case GTIN 10886193320043.
DOT category: Sauces.
Handling: Frozen.
Storage: Keep frozen until ready to use. Thaw in refrigerator or in hot water. Refrigerate unused portion and use within 10 days. Do not refreeze unused portion.
Use: Use to make traditional chicken or meat Vindaloo. Add coconut milk or cream to make milder flavored curry for seafood. Simmer mini meatballs in sauce to get a spicy, sweet and sour appetizer.
Preparation: SIMMER: Thaw in refrigerator or in hot water bath before use. Use within 10 days of thawing. Estimated cooking time is 25-30 minutes. Cook to an internal temperature of 165ºF. Do not refreeze unused portions. Chicken Vindaloo Recipe: Sauté 8 lbs. of boneless, skinless chicken pieces. Add 4 lbs. of sauce and cook. Add 2 lbs. of diced potatoes once chicken is almost cooked, and cook until internal temperature reaches 165ºF. Use sauce to make lamb or beef Vindaloo.
Dietary claims from DOT data: GLUTEN FREE, VEGAN.

Nutrition Facts

DOT serving size: 2 ONZ

DOT servings per container: 64

Calcium: 10 MGM | 2% DV

Fat: 2 GRM | 3% DV

Iron: 0.5 MGM | 2% DV

Vitamin C: 4 MGM | 4% DV

Vitamin D: 0 MC

Carbohydrates: 4 GRM | 1% DV

Cholesterol: 0 MGM

Potassium: 120 MGM | 2% DV

Sodium: 260 MGM | 11% DV

Vitamin A: 10 MC | 2% DV

Saturated Fat: 0 GRM

Total Dietary Fiber: 1 GRM | 3% DV

Transfatty Acids: 0 GRM

Total Sugar: 2 GRM

Calorie: 35 E14

Calories From Fat: 0 E14

Protein: 1 GRM

Sugar Added: 0 GRM

INGREDIENTS

water, onions, tomato paste, canola oil, garlic, ginger, spices, jalapeño peppers, salt, sugar, white vinegar, tamarind concentrate, turmeric.

MORE INFORMATION

DOT item: 618526

Rebel category: Condiments & Sauces

Case GTIN: 10886193320043

DOT product name: Vindaloo Sauce

Brand: Monsoon Kitchens

DOT category: Sauces

Case pack: 2 - 4 LB

Shipped temperature: Frozen

Shelf life: 730 days total; 30 days guaranteed when available from DOT.

Storage: Keep frozen until ready to use. Thaw in refrigerator or in hot water. Refrigerate unused portion and use within 10 days. Do not refreeze unused portion.

Usage: Use to make traditional chicken or meat Vindaloo. Add coconut milk or cream to make milder flavored curry for seafood. Simmer mini meatballs in sauce to get a spicy, sweet and sour appetizer.

Preparation: SIMMER: Thaw in refrigerator or in hot water bath before use. Use within 10 days of thawing. Estimated cooking time is 25-30 minutes. Cook to an internal temperature of 165ºF. Do not refreeze unused portions. Chicken Vindaloo Recipe: Sauté 8 lbs. of boneless, skinless chicken pieces. Add 4 lbs. of sauce and cook. Add 2 lbs. of diced potatoes once chicken is almost cooked, and cook until internal temperature reaches 165ºF. Use sauce to make lamb or beef Vindaloo.

Dietary claims from DOT data: GLUTEN FREE, VEGAN.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.

Good fit for buyers who need reliable case-packed supply for foodservice, catering, hospitality, home stocking, and prepared-food programs.