[tweetmeme source=”VeganChickie”] Vindaloo is traditionally very hot and I’ve made my version suitably spicy, if you don’t like a lot of chili you might want to leave out the red chillies altogether and just rely on the cayenne pepper and Tabasco for heat. And of course if you like things super spicy it might worth adding an extra chili into the mix. It’s helpful to remember that some of heat will be lost in the cooking process as the slow cooker does often render some of the heat a bit flat after so many hours of cooking, so if you sneak a taste test two hours in and it’s hotter than you expected, don’t panic, some of the flavours will settle down by the time it’s ready to be eaten.
Vegetable Vindaloo
Ingredients:
2 tbs olive oil
3 cloves garlic, minced
1 knob of ginger, minced (about 1.5 tbs)
2 red chillies, minced (or 2 tbs dried chillies)
2 tsp brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground mustard seeds
1 tsp cayenne pepper
1 tsp turmeric
2 tsp hot curry powder
2 tsp apple cider vinegar
Tabasco sauce
1 medium leek, chopped
2 medium carrots, chopped
1 medium green capsicum, chopped
1/2 small head of cauliflower, cut into florets
1/2 small head of broccoli, cut into florets
2 medium zucchini, chopped
2 ribs of celery, chopped
1 cup chopped button mushrooms
2 cups vegetable stock
1 can red kidney beans
140g tomato paste
1/2 cup frozen green peas
Salt and pepper to taste
jasmine rice to serve
Method:
1. In a small bowl, combine 1 tbs of the oil, garlic, ginger, chillies, sugar, coriander, cumin, mustard seeds, cayenne, turmeric, curry powder, vinegar and tabasco sauce (to taste), mix with a fork until everything is combined and a paste is formed. Set aside.
2. Set your slow-cooker on HIGH and heat the remaining tablespoon of oil, add the leek and carrots, cover and cook for about ten minutes, until the vegetables are warmed, add the spice paste and stir to coat, cook for 5 minutes, until fragrant. Add the capsicum, cauliflower, broccoli, zucchini, celery and mushrooms and stir until vegetables are coated in the paste mixture. Turn the slow cooker setting back to LOW.
3. In a small bowl – you can use the one used to make the paste if you like this will pick up any remaining paste – combine the vegetable stock and tomato paste, pour the mixture over the vegetables, mix well, cover and cook on LOW for 6 hours.
4. 1/2 an hour before serving add the frozen peas, stir through. Add salt and pepper if required and start making your Jasmine rice as per packet instructions. Serve over rice and garnish with some fresh coriander.
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This curry is absolutely delicious!!!! I might just follow your suggestion & put the leftovers in pastry for tomorrow. Yum!
So glad you liked it.. did you end up making curry pie with your leftovers?
Very Tasty, although not a ‘Vindaloo’. Vind is Vinegar and Aloo is Potato! Your recipe appears to have neither…
Thanks Ian! I didn’t know that.. to me, vindaloo was always just nice and spicy, that was my only requirement 😀
Glad you found it tasty! That’s the most important part right?
Actually, it was originally vinho d’alho which is Portuguese for ‘garlic wine’. The Portuguese heavily influenced the region of Goa during their years of prominence in the spice trade. In the local language, Konkani, the Portuguese phrase turned into vindalu which of course was anglicized into our modern version, vindaloo.
Here’s a description of the evolution: “The vindaloo was originally a Portuguese dish which took its name from the 2 main ingredients which were “vinho”, wine/wine vinegar, and “alhos”, garlic. Over time it was spiced up, hotted up and otherwise changed by the indigenous peoples of the ex-Portuguese colony of Goa. Not many restaurants produce an authentic Goan vindaloo not least because the pork used by Christian Goans in their recipe would not be acceptable to Muslim chefs. In some restaurants the vindaloo is just a pumped-up Madras i.e. the same recipe but with lots more chilli powder. Other restaurants have interpreted the “aloo” part of the name as meaning potato and introduced diced potato to a hot standard curry with added lemon juice for tartness and black pepper for extra pungency. Very hot.” from http://www.curryhouse.co.uk/glossary/curries.html
Sorry – I’m Portuguese and a linguist, so I kind of had to interject. 🙂
I’m also looking forward to trying the recipe.
Yay! Yes, you’re absolutely right. I discovered this myself some time ago but didn’t want to come in and correct the commenter because I thought it would seem petty lol.
Thank you for taking the time to comment. VC
just served this up tonight – in the words of Sheldon – “bazinga” – spicy and hot – thanks heaps for the recipe.
Hey, this looks amazing but what is tomato paste in the UK? Surely not concentrated tomato paste?
puree I mean sorry x
I’m not sure if your purée is the same as our paste. Tomato paste is much thicker and stronger than purée. What would you put on a pizza base? That’s the kind of thing I mean. That said purée will work fine, just use 200g instead of 140.