Vegetarian Vindaloo Recipes

GARI (TAMARIND VEGETABLE VINDALOO)

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

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.