Friday, February 13, 2015

Vegan Vindaloo

photo 4 (16)
I'm fairly new to Indian food, only discovering my love for it within the last two years or so. And even more recently than that, I've decided to try my hand at cooking it! It took me a few tries to get a really good dish as I'm not used to working with all of these different spices but I made this last night and it totally hit the spot! I love vindaloo, it's a go-to for me so when it came out even more delicious than I expected, I was extremely pleased with myself. Success! And what I love about Indian food is that it is pretty easy to whip up (if you get the spices right), mostly healthy (if you use the right ingredients), and really simple to make vegan. Hey, everything I look for in a meal! So anyways, here's my recipe. I hope you like it as much as I do: 

1 onion, chopped 
1/2 bulb garlic, peeled and diced
1 head of cauliflower, cut up into bite size pieces
15 oz can chickpeas, drained 
2 potatoes, cut into bite size pieces
2-4 cups spinach (I forgot this but I'd like to add it next time)
1 bunch cilantro (about 1/4-1/2 cup), chopped
14.5 oz can diced tomato (no salt added)
1/4 cup lemon juice/acv/red wine vinegar/white vinegar/balsamic vinegar 
(I used balsamic)

Spice mix: 
2 tbsp chili powder
1 tbs mustard seed 
1 tbs coriander seed 
1 tbs cumin 
1/2 tbsp paprika 
1/2 tsp cinnamon 
1 tsp turmeric 
1 tsp black pepper 
1 tsp coconut sugar (I added a little extra to make it sweeter for Eliza, just a few tablespoons)
2 tsp fresh grated ginger or 1 tsp ground ginger
Salt to taste 
photo 2 (23)
1. Saute onion and cauliflower in pan with a little bit of water (or oil if you prefer). 
2. Meanwhile, boil potatoes in a pan with water just covering them until they become soft. 
3. When onions soften, add in crushed tomatoes, garlic, and chickpeas. Cook for about 10 minutes, stirring occasionally.
4. Add vinegar or lemon juice, spice mix, and cooked potatoes. Cook for 15 minutes, stirring occasionally. 
5. Add the cilantro and spinach in last, cook for an additional 5 minutes. 
6. Serve over naan or basmati rice.
photo 3 (20)
For next time: I think I'll add a bit more salt (read: I'll actually add salt) and more chili powder to bump up the spice. Maybe even cayenne? But everything else was great! I can't wait to delve into creating other yummy, vegan Indian dishes. Woohoo! 
IMG_5162 copy