Original Recipe found on https://www.connoisseurusveg.com/vegetable-vindaloo/
For the Vindaloo Paste
- 1 small onion, quartered
- 4 garlic cloves ( I like to use roasted garlic cloves)
- 1 (1-inch) piece fresh ginger, peeled
- 1/4 cup fresh cilantro (I use flat leaf parsley)
- 2 tablespoons sambal oelek (or to taste)*
- 1 teaspoon salt
- **Optionally: 1 tablespoon of Cayenne Pepper
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground fenugreek (tough to find in stores)*
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 tablespoons tomato paste
For the Vindaloo
- 2 tablespoons canola oil (or high heat oil of choice)
- 1 1/4 cups vegetable broth*
- 1 1/2 pounds fresh sweet potatoes, cut into 1/2 inch cubes, optionally peeled (I air fry mine, this gives them a nice texture)
- 1 cup canned diced tomatoes (I used Muir Glen fire roasted)*
- 1/4 cup tomato paste*
- 2 cups cauliflower florets (about 1/2 of a medium crown)
- 1 cup of asparagus tops or peas
- 1 cup Shiitake Mushrooms sliced*
- 1 medium red bell pepper, roughly chopped
- Salt and pepper to taste
- **Optionally: 1/2 cup fried long hots to the mix to give it a “KICK”!
- Cooked rice (White Kasmati rice or Brown Texmati Rice)
- Fresh cilantro or Parsley
- Begin by making the paste. Place all ingredients into a food processor bowl and blend until smooth, stopping to scrape down the sides of the bowl as needed.
- Coat the bottom of a large pot with oil and place it over medium heat.
- When the oil is hot, add the vindaloo paste and sauté it for about 1 minute, until it begins to become fragrant.
- Stir in the broth and sweet potatoes, raise the heat to high, and bring the liquid to a simmer.
- Lower the heat and allow the mixture to simmer for about 5 minutes.
- Stir in the tomatoes, tomato paste, cauliflower, peas, bell pepper, and Shiitake Mushrooms. (Add any other veggies that’s hanging around)
- Continue simmering the mixture until the sweet potato is fork tender, about 15 minutes.
- Remove the pot from heat and taste-test. Season with salt and pepper to taste, and add some extra sambal oelek for extra heat, if desired.
- Divide onto plates with rice and top with cilantro. Serve.