|
Notes:
*Following an Alton Brown tip, we used a frozen carrot, cauliflower and broccoli product that can be micro waved in the unopened bag. In 2-2½ minutes on high, they cook a little less than half and stay crisp, cutting the final prep time down.
Traditionally yogurt is not in vindaloo, but for a creamer version or to bring the spicy heat down, this can be a useful addition. Add during the last 5 minutes of simmering if using.
Directions:
Convert vindaloo powder into paste by following the instructions on the label and set aside. In a large skillet, heat 2 tbsp. ghee or oil over medium/high heat. If sautéing veggies, do so now and set aside. If using frozen, pop in microwave for 2-2½ minutes. Next, brown your choice of meat on all sides and strain in a colander and set aside. Lower heat to medium, add remaining ghee or oil, sautéed onions and stir. Next add veggies, vinegar and vindaloo paste and mix together thoroughly. Cook for 2-3 minutes stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15-20 minutes, stirring occasionally. Remove cover and taste; adjust seasoning as desired (for more flavor, sprinkle in some vindaloo powder, if too spicy, you may want to consider adding some yogurt). Simmer uncover for 5 minutes.
Serving Suggestions:
Over rice with chopped cilantro and pita, tortilla, chapati or naan bread.
Recipe Summary:
Servings: 4
Total time: 1/2 hour
Thanks to: Mike Johnston, Savory Spice Shop Owner
|
