Easy & Authentic Vegetable Vindaloo
A Note About This Recipe from Barkha:
There are dozens of origin stories for where the name “Vindaloo” comes from. Many say vindaloo descends from the Portuguese dish "vinha d'alhos” — meat simmered in wine or vinegar and garlic. Because the Indian state of Goa was colonized by the Portuguese until 1987, Portuguese influence on Goan cuisine continues to be ripe there. And because the Portuguese love pork, authentic Goan vindaloo recipes traditionally feature pork in that spicy, garlicky, and vinegary sauce, then eaten with fermented rice cakes (sannas) or pao — the Portuguese word for bread and a specific kind of roll found throughout Western India.
Floyd's mum Beryl makes amazing vindaloo. She shared her recipes with her kids, and Floyd often made pork vindaloo for our family whenever he craved his mum's food. He taught me how to make it. Using our new Vindaloo Masala spice blend from Burlap & Barrel, I created a vegetarian vindaloo recipe as spicy, smoky, and savory as the original.
In the Vindaloo Masala, Kashmiri chilis and cinnamon bring a spiciness laced with sweetness. The pimentón paprika imparts a rich, lingering smokiness that evokes the aroma of a homey stew bubbling over a wood fire. I hope this easy vegetable vindaloo recipe transports you to our kitchen, and comforts you all the year long.
Easy & Authentic Vegetable Vindaloo
Serves: 4
Cooking Time: 1 hr active, plus marination
INGREDIENTS:
3-4 medium sized Yukon gold potatoes, peeled and cut into quarters
2 turnips, peeled and cut into quarters
½ cauliflower, cut into florets
2 carrots, peeled and cut into 1 inch pieces
1/2 butternut squash, cut into 1 inch pieces
2-3 garlic cloves, roughly crushed and chopped
3-4 tbsp Vindaloo Masala (this can be altered depending on desired heat level)
2 tbsp crushed jaggery or maple syrup
3-4 tbsp neutral oil of choice
3-4 tbsp apple cider vinegar
salt to taste
DIRECTIONS:
In a large bowl, mix the vindaloo masala with some water to make a fairly thick paste. Add 2 tablespoons of oil, 2 tablespoons of apple cider vinegar, and salt to taste. Stir to combine.
Add the vegetables and crushed garlic and turn to mix well. Refrigerate, and marinate for 6-8 hours.
Set a wide, thick-bottomed pan set over medium heat. Add the remaining 2 tablespoons of oil and bring it up to a shimmer. Add the marinated vegetables plus any liquid from the bowl, and let cook for a few minutes.
Add enough water to immerse the vegetables. Bring to a boil, cover with a lid, and reduce the heat to low. Simmer for 10-15 minutes, until the vegetables are just soft when pierced with a fork. Take the vegetables out of the liquid and spread in a plate or pan, so they don’t overcook.
Continue to simmer and reduce the liquid. Taste. If desired, add the remaining 2 tablespoons of vinegar and crushed jaggery or maple syrup to balance the flavors of spicy, sweet, and tangy. Taste again. Add more salt if needed.
Once the liquid has thickened slightly, add the vegetables back to the pot and stir to coat. Cook until the vegetables are just cooked through.
Serve with cooked white basmati rice, pao, or any Indian flat bread
