Vegetarian Vindaloo

🛒 Ingredients

• Potatoes 400 g · 308 kcal
• Cauliflower 300 g · 75 kcal
• Chickpeas (canned, drained) 200 g · 328 kcal
• Onion 150 g · 60 kcal
• Garlic 30 g · 45 kcal
• Ginger 20 g · 16 kcal
• Red Bell Pepper 150 g · 47 kcal
• Canned Diced Tomatoes 400 g · 72 kcal
• Vegetable Oil 30 g · 265 kcal
• White Vinegar 60 g · 11 kcal
• Water 200 g · 0 kcal
• Dried Red Chilies 10 g · 32 kcal
• Cumin Seeds 2 g · 8 kcal
• Coriander Seeds 4 g · 12 kcal
• Mustard Seeds 1 g · 5 kcal
• Fenugreek Seeds 0 g · 2 kcal
• Black Peppercorns 1 g · 3 kcal
• Cloves 0 g · 2 kcal
• Green Cardamom Pods 0 g · 2 kcal
• Cinnamon Stick 1 g · 2 kcal
• Turmeric Powder 3 g · 10 kcal

👨‍🍳 Instructions

1. Dry roast dried red chilies, cumin seeds, coriander seeds, mustard seeds, fenugreek seeds, black peppercorns, cloves, green cardamom, and cinnamon stick in a dry pan until fragrant. Let them cool, then grind to a fine powder.
2. Add turmeric powder, minced garlic, grated ginger, and white vinegar to the ground spices; blend with a splash of water to form a smooth paste.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened and translucent, about 5-7 minutes.
4. Stir in the prepared vindaloo paste and cook for 2-3 minutes until fragrant, being careful not to burn the spices.
5. Add cubed potatoes, cauliflower florets, and diced red bell pepper to the pot; stir well to coat with the spice paste. Cook for 5 minutes, stirring occasionally.
6. Pour in the canned diced tomatoes and water (or vegetable broth). Add salt to taste, bring to a simmer, then cover and cook for 15-20 minutes, or until potatoes are almost tender.
7. Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 5-10 minutes, allowing the sauce to thicken and flavors to meld, and vegetables to be fully tender.
8. Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh cilantro, alongside rice or naan bread.