VINDALOO VEGETABLES
Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.
Provided by ratherbeswimmin
Categories Vegetable
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 20
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)
Make and share this Gari (tamarind Vegetable Vindaloo) recipe from Food.com.
Provided by hlkljgk
Categories Stew
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 20
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.
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