Monsoon Curried Vinaigrette
This is a great versatile vinaigrette with greens, tomatoes, mango or peaches. Use your favorite Monsoon Coast blend. We love moghul Curry, Punjabi Garam Masala, Ras el Hanout. For a fiery vinaigrette, try using Durban Curry, Tobago Habanero Curry or Goan Vindaloo.
Ingredients:
2 cup fresh orange juice (about 6 oranges)
1 tsp Monsoon Coast curry
½ tsp salt
1 to 1 + ½ cup olive oil
Spices Used: Moghul CurryPunjabi Garam MasalaRas el HanoutDurban CurryTobago Habanero CurryGoan Vindaloo
Prep Time: 5 mins
Cook Time: 25 mins
Cook Time: 25 mins
Instructions:
1 – In a sauce over medium heat, add the orange juice, Monsoon Coast curry and salt.
2 – Bring to a boil. Keep heat on medium and reduce liquid to about ½ cup (about 25 minutes). Take off heat and let cool down.
3 – Add oil slowly to the reduced orange juice while whisking constantly.
4 – Makes 2 cups. Keep refrigerated.
5 – Try on a summer salad of tomato and mango slices with basil leaves.