Tag Archives: fakeaway

Vegetable Vindaloo

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.

Vegetable Vindaloo

  • Servings: 4-6
  • Difficulty: easy
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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, cubed
  • 1 1/2 cups water
  • 1 1/2 tsp light brown sugar
  • 1/2 tsp salt
  • 1tsp 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.

P1060163

Enjoy!

Creamy Vegetable Masala

Cayman has an Indian supermarket…YESSSSSSS! It’s small, but cheaper than the big supermarkets and has so much more choice. I used love a trip to MA Brothers in Newcastle to stock up on good quality basmati, spices and all the different dahls and flours. It makes me a happy housewife that I can get some of these ingredients here and make our favourite meals.

I love, love , love this curry. Quick and easy to make and less than a third of the calories of an average tikka masala from a takeaway with a simple ingredient swap. It takes nothing away from the flavour either. Just substitute the double cream for half and half (or half milk, half single cream in the UK).

When I was trying to create dish, I couldn’t quite get it right. After some trial and error and research – eureka!

Mushroom soy sauce.

In an Indian style curry.

Yep, I was just as surprised. It really works and gives it that extra little something. I haven’t tried it with regular soy sauce, but I think it will work just as well.

The vegetables listed are just for guidance, but use any you want as long as the quantity is roughly the same. For example, I’ve used bell peppers, mushroom, green beans etc.

If you’re feeding the family (my toddlers eat this also) and want less spice, omit the chilli powder. If it’s still too spicy, serve with some plain yoghurt.

It’s around 4-6 servings, so if there’s only a couple of you it’ll keep in the fridge in a sealed container for about 3 days and it’s so good the next day.

Creamy Vegetable Masala

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

Ingredients

  • 4 garlic cloves, peeled
  • 2 inch piece of ginger, peeled (1 tbsp if using lazy ginger)
  • 3 dried kashmiri chillies
  • 2 tbsp tomato puree
  • 1 tin of tomatoes
  • 3 tbsp ghee (you could also use vegetable oil)
  • 1 onion, finely chopped
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp tandoori masala
  • 1/2 tsp chilli powder
  • 1 carrot, diced
  • 225g new potatoes, quartered
  • 2 handfuls spinach
  • 1 cup peas
  • 1 cup double cream
  • 1 tsp salt
  • 2 tsp mushroom soy sauce

Directions

  1. In a blender or food processor, combine the garlic, ginger, kashmiri chillies, tomato puree and tinned tomatoes until smooth.
  2. Heat the ghee in a large pan on a medium or high heat and add the onions. Cook until golden, then add the turmeric, garam masala, tandoori masala and chilli powder. Stir for about 30 seconds. Pour in the blended tomato mixture and cream (or half and half), add the salt and soy sauce and stir to combine.
  3. Add the vegetables and stir in with the sauce mixture. Cover and cook on a low to medium heat for about 20 minutes until the veg is tender.
  4. Serve with Basmati rice and naan bread.

Enjoy!

Indian Supermarkets

MA Brothers – Newcastle

Shop Right – Cayman