This is a repeat, but it’s been a while.  The sauce is from scratch, consisting of tomatoes, thick yogurt, coconut milk, lots of spices, cilantro, onions, scallions, garlic, and lemon juice.  It’s an old standby in our house – easy and delicious.

Served with brown basmati rice and naan.

Over brown basmati rice, served with naan.

I was very excited to find this new (to me) spice blend on the Spice House’s website.  A quick search yielded some background (India by-way-of France) and a few recipes to try, so I adapted this one:  Vadouvan Orange Shrimp and added spinach that I had sauteed in some of the vadouvan mixture.  The key is to use plenty of caramelized onions; the result is mild, uniquely sweet, and complex.  Delicious.  I believe that this masala is currently only available online at the Spice House.