Chef: Jessica Meyers Altman, Garden Fresh Foodie
Adapted from Vegan Richa
Makes: 4 Servings
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
- ½ t cumin seed
- ¾ t mustard seed
- 1 t Sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don’t wish to purchase, then use regular)
- ½ t red pepper flakes
- 1 ½ c minced red onion
- 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz can + 1 15 oz can)
- 1 ½ T garlic minced
- 1 ½ T ginger, peeled and minced
- ½ t ground cardamom
- ½ t turmeric
- 1 t paprika
- 4 T apple cider vinegar
- ¼ t fenugreek (Indian spice, found as a whole seed)
- 2 c cauliflower, packed as florets
- 1 c diced carrots
- 1 c diced red potatoes
- ½ t salt
- ½ c water
- Optional: add in some fresh greens like spinach, kale, Swiss chard
- 1 c peas fresh/frozen (thawed
- ½ lemon juiced
- Fresh cilantro for garnish
- Place spice blend into a hot pan and heat until seeds begin to pop (be sure they do not burn)
- Remove spices and place into a spice grinder (coffee grinder works)
- Heat a heavy bottom pot, once hot, add onion, garlic and ginger plus 2-4 T water so onions do not stick. Sauté until slightly golden.
- Add ground spice blend and remainder of vindaloo ingredients except peas, cilantro and lemon juice.
- (If needed, add a little more water.)
- Once vegetables have cooked and become softened, about 20-30 mins, stir in optional greens until wilted.
- Add peas and lemon juice. Stir to mix.
- Serve over rice, alongside fresh naan, daal and or chana masala.
Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has." Margaret Mead
Garden Fresh Foodie blog: www.gardenfreshfoodie.com