New Vegetable Vindaloo
This is my current favourite vegetable vindaloo style recipe. I’ve been tweaking this recipe over the last couple of months, trying to get something a bit like a restaurant style vindaloo but designed for speed and without the hassle of making a base gravy etc, I’m pretty happy with where it is now. Obviously you can use whatever veg you like, I tend to use frozen for ease and speed.
1 tablespoon of rapeseed oil
1/4 teaspoon of asafoetida
2 large onions, finely chopped (around 500g)
6 large cloves of garlic, finely chopped
3cm chunk of ginger, finely chopped
15 dried Kashmiri chillis, ground
Hot chilli or two to taste
200g frozen broccoli florets
200g frozen cauliflower florets
100g frozen baby carrots
100g frozen sliced green beans
1 tablespoon of ground coriander seed
2 teaspoons of ground cumin seed
2 teaspoons of extra hot chilli powder
1 teaspoon of paprika
1 teaspoon of turmeric
1/4 teaspoon of ground cinnamon
3 cloves, ground
1/2 tablespoon of dried fennugreek leaves (methi)
3 tablespoons of tomato purée (paste if you are American)
1 tablespoon of red wine vinegar
1 teaspoon of lemon juice (out of a bottle is fine)
1 teaspoon of freshly ground black pepper
Salt to taste
1. Heat the oil in a heavy based pan, add the asafoetida, chopped onion and a good pich of methi and cook for 5 minutes until the onion is soft and translucent but not browned.
2. Add the garlic, ginger and chillis and stir continuously for 2 minutes.
3. Add 150ml of water, mix and bring to the boil, then turn the heat down to minimum, cover and cook for 20 minutes.
4. Remove from the heat and use a wand blender to to blend it to a smooth purée.
5. Return to the heat and add the coriander, cumin, chilli powder, paprika, turmeric, cinnamon, cloves, and methi and cook for 1 minute stirring continiously.
6. Add the vinegar, tomato purée, lemon juice, pepper, salt and 100ml of water, mix well and simmer for 10 minutes.
7. While the sauce is cooking cook the vegetables as you normally would, I usually steam them in the microwave.
8. Mix the cooked vegetables into the sauce carefully so as not to break them up, bring it back up to a simmer and stir to make sure the vegetables are completely coated, adding more water gradually as necessary.