Vegetable Vindaloo Recipes

VEGETABLE VINDALOO

Steps:

• Make the masala paste by blending all the ingredients together in a blender into a paste.
• Place the vegetables--cauliflower, mushrooms and potatoes--in a bowl and toss in the masala paste. Set aside for at least 15 minutes or up to an hour, if you have the time.
• Heat the vegetable oil in a large pot. Add the onions along with salt and ground black pepper and cook, stirring, until the onions are golden-brown, about 10 minutes. Do not hurry through this- you want the onions to develop a lot of flavor
• Add the marinated vegetables and cook, stirring about 5 minutes or until they have expressed some of their juices.
• Add the tomatoes, paprika, if using, and cinnamon stick. Add a cup of water or vegetable stock and bring to a boil. Cover the pot and allow the vindaloo to cook over medium-low heat for 20-30 minutes, stirring once in a while to ensure the veggies get cooked evenly. The potatoes should get tender but the cauliflower will still have a bit of a bite.
• Add the garam masala, if using, and stir it in.
• Add more salt if needed. Stir in the cilantro. Serve.

VINDALOO VEGETABLES

Steps:

• In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
• Heat the remaining oil in a skillet over medium-high heat.
• Add in the onion and carrot, cover and cook for 5 minutes or until softened.
• Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
• Add in the spice paste, stir and cook for 1 minute.
• Add in the next 4 ingredients; stir to combine.
• In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
• Add in the peas; cook for 10 more minutes to allow them to heat; serve.

TRADITIONAL PORK VINDALOO

Steps:

• In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.

CHICKEN VINDALOO

Steps:

• To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
• Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
• Garnish with some coriander and crispy onions and serve with flatbreads, if you like.

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.