Vegetable Vindaloo

AuthorDavid F.
RatingDifficultyIntermediate

Meatless take on a classic Indian recipe. Best served with rice and naan bread

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Yields1 Serving
Prep Time25 minsCook Time30 minsTotal Time55 mins
 2 tbsp White vinegar
 3 tbsp Olive oil
 7 Cloves garlic
 1 Knob ginger
 1 tsp Red pepper flakes(use less or more per desired spiciness)
 1 tsp Turmeric
 1 tsp Cumin
 1 tsp Sugar
 1 tsp Salt
 1 Bag Assorted freezer VegetablesShould include Cauliflower, Peas, Carrots, and Peas
 1 tbsp Vegetable Oil
 1 Large onion (diced)
 3 Medium Potatoes (Cut into small chunks)
 1 Pepper (Red, yellow, or orange depending on desired taste)
 1 Medium Tomato
 2 cups Tomato Puree(Fresh or canned)
 1 cup Vegetable stock (chicken stock is okay if not making vegetarian)
 2 tsp Paprika
 3 tbsp Curry Powder
 3 tbsp Cilantro (chopped or dehydrated)
 Salt and Pepper to taste
 2 tbsp Cayenne Pepper
1

Thaw freezer vegetables ( I run them under hot water in a collider). Dice potatoes in large chunks and dice onions and Pepper in medium chunks. If making naan bread make dough first and do this while dough is rising. Additionally, now is a good time to start your rice

2

Add white vinegar, olive oil, garlic cloves, ginger, red pepper flakes, turmeric, sugar, and salt to blender.

3

Blend on Puree or paste section. Should have a smoothie-like consistency.

4

Add freezer vegetables, potatoes and peppers to a bowl. Set onions aside. Pour the blender mixture over, stir until all vegetables are coated evenly. Set aside. If making naan, this is a good time to shape and roll out your dough.

5

Heat vegetable oil in large pot. Sauté Onions over low heat for about 10 min. Be sure to stir constantly to avoid burning.

6

Add the marinated vegetables to the pot. Stir for appox. 5 min. Dice tomato. Add tomato, tomato puree, vegetable stock, paprika, curry powder, cilantro, cayenne pepper, salt and black pepper. Cover the pot and allow to cook over medium-low heat for 30-40 minutes. Make sure to stir occasionally while scraping the bottom so the vegetables don't burn. Potatoes should be soft but cauliflower should still be slightly crunchy.

7

Serve over cilantro rice and naan.

CategoryCuisineCooking MethodDiet

Ingredients

 2 tbsp White vinegar
 3 tbsp Olive oil
 7 Cloves garlic
 1 Knob ginger
 1 tsp Red pepper flakes(use less or more per desired spiciness)
 1 tsp Turmeric
 1 tsp Cumin
 1 tsp Sugar
 1 tsp Salt
 1 Bag Assorted freezer VegetablesShould include Cauliflower, Peas, Carrots, and Peas
 1 tbsp Vegetable Oil
 1 Large onion (diced)
 3 Medium Potatoes (Cut into small chunks)
 1 Pepper (Red, yellow, or orange depending on desired taste)
 1 Medium Tomato
 2 cups Tomato Puree(Fresh or canned)
 1 cup Vegetable stock (chicken stock is okay if not making vegetarian)
 2 tsp Paprika
 3 tbsp Curry Powder
 3 tbsp Cilantro (chopped or dehydrated)
 Salt and Pepper to taste
 2 tbsp Cayenne Pepper

Directions

1

Thaw freezer vegetables ( I run them under hot water in a collider). Dice potatoes in large chunks and dice onions and Pepper in medium chunks. If making naan bread make dough first and do this while dough is rising. Additionally, now is a good time to start your rice

2

Add white vinegar, olive oil, garlic cloves, ginger, red pepper flakes, turmeric, sugar, and salt to blender.

3

Blend on Puree or paste section. Should have a smoothie-like consistency.

4

Add freezer vegetables, potatoes and peppers to a bowl. Set onions aside. Pour the blender mixture over, stir until all vegetables are coated evenly. Set aside. If making naan, this is a good time to shape and roll out your dough.

5

Heat vegetable oil in large pot. Sauté Onions over low heat for about 10 min. Be sure to stir constantly to avoid burning.

6

Add the marinated vegetables to the pot. Stir for appox. 5 min. Dice tomato. Add tomato, tomato puree, vegetable stock, paprika, curry powder, cilantro, cayenne pepper, salt and black pepper. Cover the pot and allow to cook over medium-low heat for 30-40 minutes. Make sure to stir occasionally while scraping the bottom so the vegetables don't burn. Potatoes should be soft but cauliflower should still be slightly crunchy.

7

Serve over cilantro rice and naan.

Vegetable Vindaloo

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