Vegetables in Vindaloo Sauce Indian Recipe

Vegetables In Vindaloo Sauce Indian Recipe

Ingredients

VINDALOO PASTE:

• 1/2 teaspoon cumin seeds
• 3/4 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 4 cloves
• 6 black peppercorns
• 2 dried red chiles or 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground turmeric
• 2 teaspoons hot or sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 8 cloves garlic
• 1 (1-inch) knob of ginger
• 2 teaspoons apple cider vinegar or white vinegar
• 1 teaspoon lemon juice
• 1 teaspoon safflower or other neutral oil (optional)
• 2 to 4 tablespoons water

CURRY:

• 2 teaspoons safflower or other neutral oil
• 1/4 teaspoon mustard seeds
• 2 cloves
• 1 large red onion, finely chopped (1 1/2 packed cups)
• 2 cups crushed tomatoes
• 1/4 cup water
• 3 1/2 cups chopped vegetables such as cauliflower, potato, carrots, green beans, red bell pepper, zucchini, eggplant, and mushrooms
• 3/4 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon sugar
• 1/2 cup fresh or frozen green peas, thawed if frozen
• 1 tablespoon balsamic vinegar
• 1 teaspoon or more apple cider vinegar or lemon juice, to taste
• 2 tablespoons chopped cilantro, for garnish

Method

1. Vindaloo paste: Grind all the dry spices through dried chiles into a coarse powder
2. Add the rest of the vindaloo ingredients and grind or blend into a smooth paste
3. Set aside
4. Curry: Heat the oil in a large skillet over medium heat
5. When the oil is hot, add the mustard seeds and cloves and let them start to pop
6. Add the onion and cook until translucent, about 7 minutes
7. Stir occasionally
8. Add the vindaloo paste, mix well, and cook for 1 minute
9. Add the tomatoes, mix and well and cook for 2 minutes
10. Add the water, vegetables, salt, and sugar
11. Mix well to coat
12. Cover and cook over medium heat for 12 to 14 minutes
13. Stir in the peas and vinegar
14. Reduce the heat to low and cook until the vegetables are tender, about 15 minutes
15. Taste and adjust the salt, heat, and tang, if needed
16. Add more vinegar/lemon juice and cayenne if needed
17. Garnish with cilantro and serve
18. Variation: Use the vindaloo paste to make a dry tempeh vindaloo: Slice 8 ounces of tempeh into 1/4 in thick strips
19. Mix 1/2 teaspoon salt and 1 tablespoon balsamic vinegar in the vindaloo paste, toss in the tempeh strips to coat evenly
20. Marinate for an hour or overnight
21. Grill or pan-fry lightly in oil until golden

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