Vegetable vindaloo


This spicy vindaloo delivers all the flavour you need to feel like you've treated yourself, but is full of healthy vegetables and spices and is just the perfect way to start a meatless Monday.  I tend to always make my vindaloo with meat, and this was a surprisingly nice change that will stay on my weekly menu. 

For 3-4 people you will need:

4 tablespoons of oil

2 large tomatoes

3 cloves of garlic

1-2 green chillies

2 heaped teaspoons of vindaloo masala

1/2 a teaspoon of salt

1/2 a teaspoon of sugar

500 grams or about 5 medium potatoes, 150-200 grams of green beans (you can use any combination of veggies)

A cup of stock

1-2 teaspoons of white wine vinegar

Get started by blending the chilli and tomatoes to a paste, or chopping/grating them very finely.  Set aside, and heat the oil in a large pot, then add the crushed garlic and fry for a minute or so until it starts to smell cooked (but doesn't burn).  Add the tomato and chilli mixture, the vindaloo masala and the sugar and salt.  On medium heat fry for a few minutes, you want the tomato to reduce and the oil to separate to the point the mixture looks like a glossy thick paste.  

At this point add your chopped up vegetables, a cup of stock, turn the heat down and cover and cook until the veggies are done, stirring occasionally.  When everything is cooked, taste the curry and add salt/and or sugar, plus 1-2 teaspoons of white vinegar to taste - you want the flavour of salt, sugar and vinegar to balance nicely.

Serve with hot white rice and roti.