Author: Garden Fresh Foodie adapted from Vegan Richa
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Vegetable vindaloo is a traditional Indian dish, made with fragrant spices, tomatoes, and a variety of vegetables. Plant-based, oil free, and gluten free Indian recipe.
Ingredients
Spice blend:
½ tsp cumin seed
¾ tsp mustard seed
1 tsp sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don't wish to purchase, then use regular)
½ tsp red pepper flakes
Vindaloo:
1½ cups minced red onion
22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz. can + 1-15 oz can)
1½ tbsp minced garlic
1½ tbsp peeled, minced ginger
½ tsp ground cardamon
½ tsp turmeric
1 tsp paprika
4 tbsp apple cider vinegar
¼ tsp fenugreek (Indian spice, found as whole seed)
2 cups of cauliflower, packed as florets
1 cup diced carrots
1 cup diced red potatoes
½ tsp salt
½ cup water
Optional: add in some fresh greens like spinach, kale, swiss chard1 cup fresh/frozen (thawed) peas
juice of ½ a lemon
fresh cilantro to serve
Instructions
Place spice blend into a hot pan and heat until seeds begin to pop (be sure they don't burn)
Remove spices and place into a spice grinder (coffee grinder).