Vegetable vindaloo
January 22, 2009 by Cyndi Lavin
Filed under Recipes
Delicious delicious vindaloo sauce! The spicy tomato sauce described below can be used with chicken, pork, and lamb as well as with vegetables. We particularly love it with just vegetables, though, and as one of our vegetarian meals for the week, we don’t even miss the meat!If you do decide to add meat to the dish, you can add a cinnamon stick 
If you’ve done once a week food preparation, this meal will go together really quickly, but it needs to simmer for a long time in a crock pot to be its best. It’s a great make-ahead meal. Put everything together in the morning, and walk into a house filled to the brim with good smells in the evening!
Raw veggies mixed with sauce
Vegetable Vindaloo
2 cloves garlic, mashed
1 T fresh ginger, chopped fine
1 t brown sugar
1 t coriander
1/2 t cumin
1/2 t ground cloves
1/2 t dry mustard
1/2 t tumeric
1/2 t cayenne
1 T white vinegar
6 oz can tomato paste
1-1/2 c water
1 onion, chopped
2 carrots, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
Head of cauliflower, any variety, chopped
15 oz can of kidney beans, drained
Salt and pepper
1/2 c fresh or frozen peas, thawed
Place the garlic through the water into a bowl and beat together to make the sauce. Place the onion through the kidney beans into the crock pot, pour the sauce over, and stir to coat. Simmer on low for at least 4 hours (more is fine). Add salt and pepper if desired, and stir peas into the mixture just before serving. Serve over basmati rice.
Images: Cyndi Lavin
Sounds yummy!
It’s probably a regional speech difference but when you write something like “Place the garlic through the water”, I try to figure out how you can place garlic through water. I’m picturing you swishing a clove of garlic through a bowl of water to flavor it. Duh! LOL
LOL Jean! That’s how I learned to do it in Home Ec class