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Veggie Vindaloo

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Chef: Thomas Gates

Serves: 6-8

Preheat:

Vindaloo is a Goan evolution of an old Portuguese dish that settlers from that country brought to India. My favorite part of the story is that it "aloo" means potatoes in Hindi which is why the Indian dish has potatoes even though the Portuguese one did not. Ahh false cognates, they're fun! You usually see this with lamb or chicken in an American Indian joint. Mine's all veg!

Ingredients:

1 can whole tomatoes
1 can chic peas
1 medium onion, diced
3-5 clove garlic, minced
1 tbsp ginger, minced
6 medium red potatoes, cubed w/ skins
2 medium zucchini, chopped
1/2 head cauliflower, bite sized florets
1 cup peas, fresh or frozen
1 tbsp garam masala
1/4-1/2 tsp cayenne pepper
2-4 whole sanaam chili peppers
1 tbsp peanut oil

Add oil and onion to a 6-8 qt dutch oven over medium heat and sweat the onion Add garlic and ginger, and continue sweating Add garam masala and cayenne and allow spices to become fragrant Add half of the tomatoes and all of the juice from your 24 oz can of tomatoes Use an immersion blender (or remove everything to a normal blender) and get as fine a puree as you can Add the remaining tomatoes, and blend until chunky Add the whole sanaam chili peppers (or another spicy dried pepper of your choice) Add potatoes, cover, and cook for 15 minutes Add cauliflower, recover, cook 10 minutes Test potatoes for done-ness.
If they're getting close add the zuchinni, otherwise give it another 5-10 minutes Add zucchini with a few minutes to go on the potatoes.
Add the peas at the very end.
Remove the sanaam chili peppers and serve with white basmati rice.