Last week I posted a recipe that surely had the fewest number of ingredients of any I’ve posted so far—three. This week, I’m posting what might be the most ingredient-heavy recipe I’ve ever shared: Vegan Vindaloo.
Vindaloo is a dish that was originally developed in Goa. The original dish came from Portugal and included meat marinated in wine and garlic. Goan cooks substituted vinegar for the wine and added extra spices. Although meat is central to the original recipe, this recipe, of course, features a variety of veggies and no meat.
Don’t be intimidated by the ingredient list. As an Indian dish, most of the ingredients in the looonnngg list are spices. And all of them contribute to the depth of flavor. I’ve never been a fan of curry powder. Curry powder just doesn’t have the complexity of spices you mix yourself. It’s truly not difficult to mix your own. I like to mix the spices together ahead of time so that they’re ready when it’s time to add them.
The same is true for the veggies in this recipe. They can all be chopped ahead of time. Then you can store them in a covered mixing bowl until you need them.
This recipe comes from Vegan Richa’s Indian Kitchen. I’ve made probably a dozen recipes from this book, and I have to say, Vegan Richa is still batting 1000. Everything I’ve made from this book has been excellent.
Traditionally, this curry would be served with basmati rice, but I chose to serve it with quinoa to increase the protein. You can serve it with whatever grain you like best.
Meatless Monday: Vegan Vindaloo
- 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
- 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 veggies (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 (I used coconut sugar)
- 1/2 cup fresh or frozen green peas, thawed if frozen
- 1 tablespoon balsamic vinegar
- 1 teaspoon or apple cider vinegar or lemon juice, to taste
- 2 tablespoons chopped cilantro, for garnish
Put It Together:
- Vindaloo paste: Grind all the dry spices through the dried chiles into a coarse powder. Add the rest of the vindaloo ingredients and grind or blend into a smooth paste. Set aside.
- Curry: Heat the oil in a large skillet over medium heat. When the oil is hot, add the mustard seeds and cloves and let them start to pop. Add the onion and cook until translucent, about 7 minutes. Stir occasionally. Add the vindaloo paste, mix well, and cook for 1 minute.
- Add the tomatoes, mix well and cook for 2 minutes. Add the water, veggies, salt and sugar. Mix well to coat. Cover and cook over medium heat for 12 to 14 minutes.
- Stir in the peas and vinegar. Reduce the heat to low and cook until the vegetables are tender, about 15 minutes. Taste and adjust the salt, heat and tang, if needed. Add more vinegar/lemon juice and cayenne if needed. Garnish with cilantro and serve.
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