Name: Vegetable Vindaloo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Indian
Ingredients: 2 tbsp White vinegar; 3 tbsp Olive oil; 7 Cloves garlic; 1 Knob ginger; 1 tsp Red pepper flakes; 1 tsp Turmeric; 1 tsp Cumin; 1 tsp Sugar; 1 tsp Salt; 1 Bag Assorted freezer Vegetables; 1 tbsp Vegetable Oil; 1 Large onion (diced); 3 Medium Potatoes (Cut into small chunks); 1 Pepper; 1 Medium Tomato; 2 cups Tomato Puree; 1 cup Vegetable stock; 2 tsp Paprika; 3 tbsp Curry Powder; 3 tbsp Cilantro; Salt and Pepper; 2 tbsp Cayenne Pepper

AuthorDavid F.

RatingDifficultyIntermediate

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

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

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

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

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

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.

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

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.

Serve over cilantro rice and naan.

CategoryMain CoursesCuisineIndianCooking MethodBoiledDietVegetarian

Ingredients