Best Vindaloo Vegetables Recipes

Vindaloo Vegetables image

Provided by ratherbeswimmin

Categories Vegetable

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
3 cloves garlic, peeled
1 tablespoon peeled and chopped fresh ginger
1 teaspoon light brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cayenne, to taste
1/2 teaspoon turmeric
1 tablespoon white wine vinegar
1 large yellow onion, chopped
2 small carrots, thinly sliced
1 small green bell pepper, diced
2 cups cauliflower florets
2 small zucchini, cut into 1/4 inch slices
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 1/2 cups hot water
salt and pepper, to taste
1/2 cup frozen green pea, thawed

Steps:

In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
Heat the remaining oil in a skillet over medium-high heat.
Add in the onion and carrot, cover and cook for 5 minutes or until softened.
Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
Add in the spice paste, stir and cook for 1 minute.
Add in the next 4 ingredients; stir to combine.
In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
Add in the peas; cook for 10 more minutes to allow them to heat; serve.

Gari (tamarind Vegetable Vindaloo) image

Provided by hlkljgk

Categories Stew

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 20

3/4 cup peanut oil or 3/4 cup sunflower oil
1 1/4-1 1/2 lbs onions, peeled and thinly slice
6 cloves garlic, peeled and slivered
3/4-1 lb new potato, unpeeled,cut into 1 inch cubes
1 lb mixed vegetables (zucchini, carrots, green pepper, cauliflower, etc.)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon fenugreek seeds
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon salt, to taste
2 hot green chilies, trimmed and chopped,seeds included (about 1/4C)
2/3 cup water
1 teaspoon tamarind paste (or substitute 1 TBS lime juice & 1 tsp molasses)
1 1/2 teaspoons garam masala (indian spice mix)
1/2 teaspoon whole cardamom seed, de-podded
1/8 teaspoon ground cloves
1/4 teaspoon cayenne (or more to taste)
1 tablespoon shredded unsweetened coconut
1/3 cup fresh peas or 1/3 cup frozen peas
1 1/2 tablespoons cilantro, chopped

Steps:

Bring a large pot of water to a boil.
Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
Fry at medium-high heat until the onion starts to brown (about 10 minutes).
Set aside, off the heat.
Drop the potatoes in the boiling water and boil 10 minutes.
Drain and set aside.
Slice the vegetables about 1/2 inch thick.
Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
Reheat until sizzling a bit and add 2/3 C water.
Stir in the vegetables (except the peas) and the potatoes.
Simmer 20 minutes, covered.
Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
Cool them under cold running water and reserve.
Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
Garnished with cilantro.