| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg09 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; chopped |
| 2 |
ts |
Minced fresh ginger |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 1 |
|
Cinnamon stick |
| 2 |
|
Green cardamom pods |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Cayenne; * (1/4 to 1/2) |
| 2 |
c |
Thinly sliced mushrooms |
| 2 |
|
Ripe tomatoes; peeled, seeded, & |
|
|
; chopped, |
|
|
~1-1/2c ** |
| 3 |
tb |
Wine or cider vinegar; (3 to 4) |
| 2 |
c |
Cooked chickpeas; *** |
| 2 |
|
Potatoes; peeled & diced, ~2c |
| 1 |
tb |
Tomato paste; ** |
| 1/2 |
c |
Nonfat yogurt |
|
|
Salt & freshly ground black pepper |
INSTRUCTIONS
* 1/2t was barely hot; try 1tsp next time.
** Omitted all tomato additions; add a bit extra liquid as needed.
*** 1 can
1. Heat the oil in a large saute pan. Cook the onion over medium heat
for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon
stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min
longer, or until the onion is very soft.
2. Increase the heat to high and stir in the mushrooms and tomatoes.
Cook for 2-3min, or until most of the mushroom liquid has evaporated.
Stir in the vinegar and bring to a boil.
3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato
paste, the yogurt, the salt, and the pepper.
Simmer the vinadloo for 10min, or until the pots and chickpeas are
tender.
Add stock as necessary to keep the stew moist.
Just before serving, correct the seasoning, adding vinegar, salt, or
cayenne.
Vindaloo should be very highly seasoned. Serve over basmati rice with
dollops of yog and sprigs of cilantro.
Per serving (excluding unknown items): 433 Calories; 12g Fat (24%
calories from fat); 20g Protein; 66g Carbohydrate; 1mg Cholesterol;
129mg Sodium
Recipe by: Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking
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