You can thank my husband for this one. I always pester him to give me new ideas of things he’d like for dinner and this is the latest.
Until I started researching, I had no idea vindaloo is originally a variation of a Portugese dish (carne de vinha d’alos meaning meat marinated in wine vinegar and garlic) which was modified in Goa to suit local tastes and then again in the UK for the same reason.
The meat is marinated in vinegar and spices, but as we’re using vegetables, how to get the authentic sweet and sour flavour without this marinating step was my first goal. I eventually decided on making a curry paste which I allowed to sit for a few hours before using so the flavours intensified. We actually went out for a few hours and the smell of the house when we came home was AMAZING. Watch me make it below.
We’re lucky enough to have a tamarind tree which we can pick fresh tamarind from, however tamarind paste from the supermarket will work just as well.
I used ghee instead of oil, but if you’re vegan just substitute for vegetable oil or even spray oil if following an eating plan.
The vegetables I’ve used are just what I had available, you can of course use any you like such as cauliflower, green beans, okra, mushrooms, aubergine etc
If your used to eating curry and spice you’ll find this recipe just on the hot side, so add some chilli powder at the same time as the sugar for a little more heat or increase the number of dried chillies in the paste. If you’re more of a mild korma kind of person this vindaloo will be a very hot dish, sort of a spicy challenge rather than a one mouthful and you’re drinking milk from the carton hot.
1/2 large onion , roughly chopped
6 large garlic cloves, peeled
2 tbsp ginger paste
2 tbsp tomato puree
1 1/2 tsp fresh tamarind
2 tbsp apple cider vinegar
1 tsp ground coriander
1/2 cup water
6 dried kashmiri chillies
2 cardamom pods
8 black peppercorns
1 inch cinnamon stick
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1/2 large onion, finely chopped
1 tsp turmeric
1 large carrot, diced
1 plum tomato, diced
1 green bell pepper, chopped
1 cup frozen peas
2 cups frozen broccoli
300g potatoes, cubed
1 1/2 cups water
1 1/2 tsp light brown sugar
1/2 tsp salt
In a frying pan or heavy saucepan on a medium to high heat, add the dried ingredients for the paste (kashmiri chillies, bayleaf, cardamom, peppercorns, mustard seeds, cloves cinnamon, fenugreek, cumin seeds) , until the cumin seeds start to brown and the peppercorns and mustard seeds start to sizzle. Shake the pan often to prevent burning a sticking.
Pop the roasted spices into a liquidiser along with the onion, garlic, ginger, tamarind, tomato puree, cider vinegar, water and ground coriander. Whizz into a smooth paste. Set aside for a few hours until ready to cook. (This can still be used immediately if not making ahead of time)
Heat the ghee or oil in a large pan and fry the finely chopped onion until golden, stir in the turmeric, then add the carrot, peppers and tomato. Mix well, then stir in the vindaloo paste, coating all of the vegetables. Cook for a minute or so before adding the water.
Stir in the sugar, salt and extra chilli powder if using. Add the frozen vegetables and potatoes. Simmer on a medium to low heat until the veg is tender and your kitchen smells wonderful (about 20 minutes).
Serve with naan bread and fluffy basmati rice.