Awesome Vegetable Vindaloo
Ingredients
Vindaloo Paste
- 1 Large garlic clove
- 1 inch Fresh ginger
- 1 Green part of scallion save white part for later
- 2 tbsp Tomato paste
- 2 stalks Cilantro
- 2 stalks Parsley
- 2 tbsp Apple Cider Vinegar
- 1/4 cup Water
- 1 tsp Ground Mustard
- 1 tbsp Agave Syrup
- 1/2 tsp salt
- 1/2 Habanero Pepper Or use whatever hot pepper you have, serrano would be great!
Everything Else!
- 2 Cauliflower Florets, cut up
- 1 Small Sweet Potato, peeled and cut into 1/2" cubes
- 1 White part of scallion, reserved from paste
- 1 cup Soy Curls, soaked for 30 minutes Drain, squeeze out liquid, and rinse
- 1-2 tsp Vindaloo Curry Powder
- 1-2 tsp soy sauce
- 1 tbsp oil
- Mango Chutney for serving
Instructions
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.
Make Vindaloo!
- 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!
Notes
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.