Vegetable Vindaloo

Vegetable Vindaloo

Makes 4-6 servings

What is Vindaloo? Vindaloo is a spicy Indian curry from the region of Goa. The Portuguese brought a similar dish to India, which eventually led to the origin of Vindaloo. Vindaloo comes from a Portuguese dish “Carne de Vinha d’Alhos,” which literary means a dish made of meat (usually pork) and cooked with wine.  Over time, the locals of Goa added their own spices and blends to the Portuguese dish and replaced the wine with the vinegar.

This vegetable curry is called vindaloo because there is a bit of vinegar, which adds a little tasty tang.  Your choice of vegetables is wide, though root vegetables work especially well.   This is delicious as is, however if you want to add some ground meat for additional protein, a small amount goes a long way.  The red pepper flakes add a bit of spicy heat, so use according to your preference.

Ingredients

2 Tablespoons oil

1 large onion, diced

1 Tablespoon curry powder

2 teaspoons mustard seed, optional

1 teaspoon cumin

4 cups diced vegetables, cut into 1/4 – 1/2-inch dice:  potatoes, carrots, parsnips, and/or rutabaga

1 large turnip – cut into 1/4 – 1/2-inch dice

1 ½ cups water

¼ cup vinegar

1 Tablespoon salt

2 teaspoons sugar

Sprinkle or more red pepper flakes, as desired

Chopped cilantro and yogurt, for serving

Directions

Heat a large saucepan, add oil, then sauté onion, curry powder and mustard seed, if using, about five minutes.  (If using ground meat, add while onions are sautéing.) 

Add diced vegetables (except turnips), water, vinegar, salt and sugar and bring to a boil.  Reduce heat to simmer, cover and cook about 12 minutes.  Add turnips and red pepper flakes, and continue cooking another 10 minutes, until all vegetables are tender.  Uncover and reduce sauce if it’s too thin.  Taste and adjust seasoning as needed.

Serve hot as is, or over rice.  Sprinkle with cilantro and serve with yogurt, if desired.

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