Sunday, March 15, 2015

Vindaloo Vegetables


  • 3 cloves garlic, peeled
  • 1 tbsp. ginger, peeled and chopped
  • 1 pitted date, coarsely chopped
  • 1 1/2 tsp. ground coriander
  • 1 1/4 tsp. ground cumin
  • 1/2 tsp. dry mustard
  • 1/2 tsp. cayenne pepper, or to taste
  • 1/2 tsp. turmeric
  • 1/4 tsp. cardamom
  • 1 tbsp. white wine vinegar
  • 1 lg. yellow onion, chopped
  • 2 small carrots, thinly sliced
  • 4 cups small cauliflower florets
  • 1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
  • 1 6-ounce can tomato paste
  • Water
  • 2 small zucchini, cut into 1/4-inch-thick slices
  • 1 sm. green or red bell pepper, seeded and diced
  • Salt and freshly ground black pepper (salt is optional)
  • 1 cup frozen green peas, thawed


  1. In a blender or food processor, combine the garlic, ginger, date, coriander and other spices, vinegar, and 1/2 cup water; process until smooth and set aside.
  2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning–about 5 minutes.
  3. Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the cauliflower and kidney beans. Cover and turn heat to low.
  4. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes. Add the zucchini and bell pepper, season with pepper and salt (if using), and continue cooking, covered, until the vegetables are tender, but not mushy, about 5 -10 minutes.
  5. Add the peas and allow to heat through for a couple of minutes. Serve alone or over basmati rice or other grain.
Preparation time: 15 minute(s) | Cooking time: 35 minute(s)

No comments:

Post a Comment