To explain some of the ingredients, I used a habanero pepper because I had a whole package sitting on the counter in front of me, I used about half without the seeds.
I used soy curls for the protein, but you could use anything you like, even chicken or pork. Soy curls have a texture similar to shredded chicken and they soak up the sauce so they don’t really taste like soy. Tofu or chickpeas would be awesome too!
I put some Mango Chutney on the side to round out the flavors. Of course, serve it with rice or homemade Naan.
Remember, the amounts are only for 2 servings, adjust everything to your liking, after all, this is Spice it YOUR Way!
1/2Habanero PepperOr use whatever hot pepper you have, serrano would be great!
2Cauliflower Florets, cut up
1SmallSweet Potato, peeled and cut into 1/2" cubes
1White part of scallion, reserved from paste
1cupSoy Curls, soaked for 30 minutesDrain, squeeze out liquid, and rinse
1-2tspVindaloo Curry Powder
Mango Chutney for serving
Make the Paste
Coarsely chop the garlic, ginger, scallion. Add to a small blender container along with the rest of the ingredients.
Blend until smooth, set aside.
Heat oil in saucepan large enough to hold ingredients with enough room to saute and stir it around.
Add in soy curls or other protein and saute until brown on all sides. If using beans, add at the end.
Add in Vindaloo Paste and stir around until aromatic and spices start to get cooked. After about 1 minute, add in the curry powder and cook and stir for about another minute. Be careful not to burn it. Add water, soy sauce and vegetables. Bring to a simmer, and cook 10 minutes, covered.
Stir and adjust seasonings. Add more curry powder if not spicy enough, salt if needed. Simmer 2 more minutes to cook the additions, shut off heat and leave covered 5-10 minutes to meld the flavors.
Serve with rice or noodles. I had some cooked mushroom ravioli so I heated that up and had it with it. It was so good!
This had just the right amount of heat without being overpowering, which most Vindaloo can be. Adjust the chile flavor for your own palate. I found the Mango Chutney to give it just the right amount of sweet to go with the heat.