Tag Archives: spice

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
  • 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, 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!

Five Bean Chilli

A delicious full, rounded flavour full of protein, iron and fibre. A perfect comfort food with a bowl of fluffy rice for cozy evenings in, filling for tacos or a topping for jacket potatoes. Just what the vegetarian ordered.

Winging it is how I’d describe how I make chilli most of the time. I don’t follow recipes, never use the same ingredients and just throw in whatever’s in my spice collection at the time. I thought it was about time I made a consistent, repeatable recipe that I would be proud to share.

Something wasn’t quite right with the taste while I was experimenting and I just couldn’t work out how to bring out the flavours to enhance that umami flavour that I crave in these types of dishes. In the end I took inspiration from my favourite vegan gravy recipe by Hugh Fearnley-Whittingstall (I’ll link it below) and used three tablespoons of strong columbian coffee. My mouth is watering just thinking about the final dish.

This will serve 6 to 8 people and freezes really well too. If you want a spicier dish just double the chilli powder to 2 teaspoons.
Ingredients

1 tbsp olive oil
1 large onion, finely chopped
1 stick celery, finely diced
3 cloves garlic, finely chopped
1 large carrot, finely diced
1 red bell pepper, diced
1 green bell pepper, diced
1 plum tomato, finely chopped
1 green chilli, finely chopped
small bunch of kale, chopped

2 cups dried great northern beans, soaked overnight
1 tin pinto beans
1 tin blackeye beans
1 tin baby butter beans
1 tin black beans
1 tin tomato sauce
2 tbsp tomato puree
1/2 tsp ground cinnamon
1 tsp ground coriander
1 tsp onion powder
1 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tsp marmite (yeast extract)
2 tsp tamari
1 tsp balsamic vinegar
1 vegetable stock cube
3 tbsp strong filtered coffee or espresso

Heat the oil in a large pan on a medium heat and cook the onion and celery until softened. Add the garlic and carrots heat for a few minutes. Next add the peppers, tomato and chilli and cook until the tomatoes have softened.

Drain the beans, add to the pan and mix well with the other ingredients. Stir in the tomato sauce and tomato puree, the add the spices, salt, pepper, marmite, tamari and balsamic vinegar. Sprinkle in the stock cube, stir well and simmer for 25 minutes.

Meanwhile brew the coffee. Remove the chilli from the heat a stir the coffee through. Serve immediately or cover and reheat gently once you’re ready to eat. I prefer to make this earlier in the day or at least a couple of hours before we eat to allow the flavour of the spices to marinate and come through.

1050708

Enjoy!

My favourite gravy – Hugh Fearnly-Whittingstall’s Vegan Gravy

n.b. we are northern and as far as I can tell this goes hand in hand with the amount of gravy you prefer on your dinner. If you can relate to this, I recommend you double this recipe if feeding more than 2 gravy loving friends.

SW Syns Update

If you follow the recipe as it is and serve 8 It should be 1 syn per serving.

However, substitute the olive oil for fry light and the tin of tomato sauce for a tin of tomatoes or plain passata and you’ve got yourself a delicious and filling syn free meal 😊