Vegetable Vindaloo

Vegetable Vindaloo

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

Paste

  • 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
  • 1 bayleaf
  • 2 cardamom pods
  • 8 black peppercorns
  • 5 cloves
  • 1 inch cinnamon stick
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds

Curry

  • 2 tbsp ghee or oil
  • 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, inch quarters or cubes
  • 1 1/2 cups water
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp salt
  • 1 tsp chilli powder (optional)

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.

Enjoy!

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