Vegetarian Vindaloo Recipes

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GARI (TAMARIND VEGETABLE VINDALOO)



Gari (tamarind Vegetable Vindaloo) image

Make and share this Gari (tamarind Vegetable Vindaloo) recipe from Food.com.

Provided by hlkljgk

Categories     Stew

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 20

3/4 cup peanut oil or 3/4 cup sunflower oil
1 1/4-1 1/2 lbs onions, peeled and thinly slice
6 cloves garlic, peeled and slivered
3/4-1 lb new potato, unpeeled,cut into 1 inch cubes
1 lb mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc.)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon fenugreek seeds
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon salt, to taste
2 hot green chilies, trimmed and chopped,seeds included (about 1/4C)
2/3 cup water
1 teaspoon tamarind paste (or substitute 1 TBS lime juice & 1 tsp molasses)
1 1/2 teaspoons garam masala (indian spice mix)
1/2 teaspoon whole cardamom seed, de-podded
1/8 teaspoon ground cloves
1/4 teaspoon cayenne (or more to taste)
1 tablespoon shredded unsweetened coconut
1/3 cup fresh peas or 1/3 cup frozen peas
1 1/2 tablespoons cilantro, chopped

Steps:

  • Bring a large pot of water to a boil.
  • Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
  • Fry at medium-high heat until the onion starts to brown (about 10 minutes).
  • Set aside, off the heat.
  • Drop the potatoes in the boiling water and boil 10 minutes.
  • Drain and set aside.
  • Slice the vegetables about 1/2 inch thick.
  • Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
  • Reheat until sizzling a bit and add 2/3 C water.
  • Stir in the vegetables (except the peas) and the potatoes.
  • Simmer 20 minutes, covered.
  • Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
  • Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
  • Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
  • Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
  • Cool them under cold running water and reserve.
  • Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
  • Garnished with cilantro.

VEGETARIAN VINDALOO



Vegetarian Vindaloo image

A great option for a vegetarian vindaloo main dish that makes the house smell yummy!

Provided by bthree

Categories     Indian Recipes

Time 50m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons yellow curry powder
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground turmeric
1 cup water
1 (28 ounce) can diced fire-roasted tomatoes
1 head cauliflower, cut into florets
2 green bell peppers, diced
2 potatoes, cubed
1 zucchini, cubed
1 serrano chile pepper, diced
2 teaspoons grated ginger
2 cups water
¼ cup white vinegar

Steps:

  • Heat oil in a large saucepan over medium heat. Add cumin, curry powder, cloves, cinnamon, and turmeric; cook for 1 minute. Add 1 cup water and simmer for 5 minutes. Add tomatoes, cauliflower, bell peppers, potatoes, zucchini, serrano pepper, and ginger; cook, stirring often, 5 minutes. Add 2 cups water and vinegar, cover, and simmer 10 minutes more.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 39.8 g, Fat 4.6 g, Fiber 10.1 g, Protein 7.9 g, SaturatedFat 0.7 g, Sodium 344 mg, Sugar 11 g

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