Vegetable Vindaloo
The Best Vindaloo Recipe in the World… EVER! can also be enjoyed by vegetarians. Indeed, they can also suffer as much as their carnivorous counterparts. This recipe is quick, easy, and very, very spicy!!!! Serve with pink chapati.
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| Ingredients
Vindaloo Paste
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Instructions
- Prepare the vegetables by washing, peeling and chopping, or perm any two from those three.
- Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. Combine with the remaining spices and grind. Add sufficient white vinegar to make a thick paste.
- Heat the ghee in a large pan and fry the onions until golden brown.
- Add in the vindaloo paste and stir-fry for 2 minutes.
- Add the tomatoes and cook over a low heat for 10 minutes until the mixture becomes pasty.
- Add 150 ml (5 fl oz) of water and the chopped vegetables EXCEPT THE POTATOES into the pan. Mix well, cover and cook over a medium-low heat for 15 minutes. Stir occassionally.
- In a separate pan, boil the potatoes until tender.
- Once the vegetables are tender, add in the cooked potatoes, stir well, and serve.
Titli's Tips
Serve this curry with rice or roti. Don’t chop the vegetables too fine or you will lose the taste of the individual vegetables in the dish. Keep it chunky!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 275
13%
Calories from Fat 71
Total Fat 7.9g
12%
Saturated Fat 1.2g
6%
Unsaturated Fat 6.4g
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Amount Per Serving
% Daily Value
Total Carbohydrate 47.6g
15%
Dietary Fibre 9.0g
36%
Sugars 11.0g
Protein 7.3g
14%
Cholesterol 0.0mgs
0%
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