Ingredients I - Vindaloo Paste
1 small onion, roughly chopped
3 cloves garlic
2 tsp ginger
1 tbsp hot pepper paste*
3/4 tsp ground cumin
3/4 tsp ground turmeric
3/4 tsp ground coriander
1/2 tsp dry mustard poweder
1/2 tsp whole mustard seeds
1/2 tsp whole fenugreek seeds
1/2 tsp white peppercorns**
1/4 tsp, salt (scrap if your pepper paste already has a heap of salt added)
1 tbsp loosely packed brown sugar
1 small dash of cinnamon
Reserved 1/3 cup water
Ingredients II - Fresh produce
5 baby Indian eggplants, quartered
1 carrot, chopped into medallions
1 smal roma tomato, chopped
~10 green beans, roughly chopped
1 tbsp vegan butter
Don't Forget --
Rice, quinoa, couscous, etc to serve alongside your curry
* The hot pepper paste I used, was picked up at Sun Wah, an oriental grocery shop in The Exchange District, Winnipeg. This recipe calls for 1 tbsp and I find it's pretty crucial. A tub of this will set you back about two bucks. Be mindful, each brand yields a different flavour, pick a tub with minimal ingredients. I used:
** White peppercorns can be found at your local bulk store. You don't need heaps, and they're cheap as sin. 1/4 cup of these cost about $0.30 :
First off, get some rice/quinoa/couscous started.
Next, melt the butter in a pan. Add in your fresh produce, and place a lid on top. While that's cooking, make up your paste.
To make the paste, I used a Magic Bullet. Place all ingredients inside and add half of your reserved water. Blend until smooth, scraping down the sides after pulsing. Add the remainder of the water, if needed.
The vegetables take about 10-12 minutes to cook through. Once they're done, pour in your curry paste, mix thoroughly, and serve alongside your grain of choice.
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