Vegan Vindaloo
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
This delicious, vegan vindaloo is packed with healthy kale, cauliflower and chickpeas. It comes together quickly and you can adjust the spice level to your taste.
Ingredients
- 1 cup cauliflower florets
- 1 cup potatoes, peeled and cut into bite-sized pieces
- 2 cups kale, tough stems removed and chopped into bite-sized pieces
- 1 cup canned chickpeas, drained and rinsed
- 2 Tablespoons olive oil
- 4 Tablespoons minced fresh garlic
- 2 cups chopped yellow onion
- 2 teaspoons minced fresh ginger
- 2 teaspoons garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons sea salt
- 2 teaspoons cayenne pepper (more or less depending on how spicy you want the dish to be...this amount makes what I consider to be a medium spice level)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 cups canned, diced tomatoes wit their juice
- 1/2 cup white wine vinegar
- 1/4 teaspoon turmeric
- fresh cilantro leaves, for garnish
Instructions
- Bring a medium pot of water to a boil.
- Boil the cauliflower and kale for 5 minutes. Transfer to a bowl.
- Boil the potatoes until they are just tender, about 5-10 minutes. Transfer to the bowl with the cauliflower and kale.
- In a large saucepan, heat the olive oil over medium heat.
- Add the onions, garlic, ginger, garam masala, paprika, sea salt, cayenne, coriander and cumin. Saute until onions begin to soften, about 5-8 minutes.
- Transfer the onion mixture to a blender and add the tomatoes and vinegar. Pureee until smooth.
- Transfer the onion mixture back to the large saucepan. Stir in the turmeric. Add in the cauliflower, kale, potatoes and chickpeas. Heat on low until everything is warmed through.
- Serve over rice and garnish with fresh cilantro.
Notes
You can substitute just about any vegetables you want in this dish (broccoli, eggplant, mushrooms, sweet potatoes, etc.). Just pre-cook them until they are just tender before adding them to the sauce. If you would like to use spinach, no need to pre-cook, just stir it in to the sauce and heat until it has wilted.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 324Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1437mgCarbohydrates: 54gFiber: 11gSugar: 20gProtein: 10g
Nutrition information is believed to be accurate but is not guaranteed.
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