Vindaloo

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Recipe submitted by Christina Hulbe chulbe@magnus.acs.ohio-state.edu

Vindaloo

Ingredients (use vegan versions):

2 large onions
6 cloves garlic
1 Cup fresh cilantro
4 dry hot chiles
1 tablespoon whole cumin seeds
1 teaspoon cinnamon
1 tablespoon turmeric
1 teaspoon ground black pepper
2 tablespoon vinegar (I use cider)
1/2 teaspoon ground cloves

Directions:

Blend the first 6 ingredients into a paste. You might need to add a few Tbsp of water to help grind. Heat a non-stick skillet over medium-high flame. Put paste in the skillet and cook, stirring constantly, adding Tbsps of water as needed to prevent burning, for several minutes.

Add the next four ingredients and veggies, whatever you want, to feed 4-6 people. Continue cooking, stiring & adding Tbsps of water 6 or 7 more minutes. Add salt to taste, 1/2 tsp ground cloves, and 2 Cups water. reduce heat to medium and simmer until veggies are tender and suce has thickened. You can add cooked beans near the end if you like.

What are your suggestions on the best veggies to use in thsi dish? Would eggplant, chickpeas, and tomatoes work?

Archived comment by: genevieve

You can use fried tofu, potato, tvp/mealmaker or seitan.

Archived comment by: eezie

This recipe was nearly uneatable. It just didn't have a good flavor.

Archived comment by: elight23

I also found this to be unedible!! This was the most disgusting thing I have ever made - sorry. I must have done something wrong. I am thinking you need to saute the cumin seed first without any liquid or just use ground cumin. I wound up rinsing off the veggies and adding another sauce - thank goodness we were able to save dinner!!!!

Archived comment by: jpaoli