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Veggie Vindaloo

It’s been awhile since I’ve had any indian food, and I came across this recipe for Veggie Vindaloo a few days ago and had to try it out. I made some spiced up brussel sprouts and soy tandoori chicken to go with it. So freakin’ good!

Ingredients:

• 1 zucchini, cut into bite sized pieces
• 1/2 head cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tablespoon oil

for the Vindaloo sauce:

• 1 onion, chopped
• 1 can of crushed tomatoes
• 1-2 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 dried red chillies
• 1/2 teaspoon salt
• 1 tablespoon garam masala
• 1 teaspoon cumin powder
• freshly ground black pepper
• splash vinegar

To make the vindaloo sauce:

1. Place the ingredients for the sauce in a blender and puree together.
2. Season to taste with additional, salt, chillies, or garam masala.

To make the veggies:

1. Using a large frying pan, lightly saute the zucchini and cauliflower in the oil.
2. When they begin to soften, add the vindaloo sauce.
3. Add the chickpeas and mix well.
4. Season to taste with additional, salt, pepper garam masala or chillies.
5. Serve over white rice.

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