From: Adrian Baugh Newsgroups: ox.food+drink Subject: Vegetable vindaloo type thing Date: 20 Mar 1999 02:04:26 GMT Here's my second ox.net recipe, by request from Kake. It's Vegan, and it's good for you. (Well... Watch out for storm force wind, but apart from that!) Adrian. Vegetable Vindaloo ================== (Serves about 8) I don't know whether this is anything like a real Vindaloo (I forgot the onion and vinegar, but it had garlic in and was quite hot...) Sorry for the large quantities, but I'll probably get the proportions wrong if I try converting them at this hour. Ingredients (as of my local Sainsbury's) ---------------------------------------- 4x green chillis (mild) 6x cayenne chillis (hot) 4x bird eye chillis (v. hot) Adjust the chilli to taste... 2 bulbs garlic 6 or 7 plum tomatoes Pepper Stem ginger Powdered turmeric 2 tablespoons of coriander (a bit more if you're using fresh stuff) A few cardamom seeds 3 carrots 2 large courgettes About 5 potatoes Cauliflower, broccoli (very approx. 500g total) Method ------ Slice all the chillis. Break the garlic into cloves, peel and chop finely. Fry the garlic in a bit of olive oil until it just starts to crisp. Coarsely chop the carrots and potatoes, slice the courgettes and chop the cauliflower and broccoli into bite-sized bits. Lightly boil the carrots, potatoes, cauliflower and broccoli until they start to get soft (remember to add a pinch of salt!). Stick the tomatoes in a blender and add a little of the garlic to this, along with a bit of pepper and half the coriander. Put the potatoes, carrots, cauliflower, broccoli and the courgettes into a large pot, add the garlic, the chillis (remember the seeds ;-o), the tomatoey mush, a chunk of ginger chopped up a bit, the rest of the coriander, and sprinkle lightly with a few crushed cardamom seeds. Add a little water and cook with the lid on the pot for a while. ------------------------------------------------------------------------- This produced the original dish. It may not be quite authentic vindaloo; here are a few improvements - select "Experimental" to view :) Try adding a bit of vinegar with the water when you give the curry its final cook. Try adding a chopped onion (I meant to do this, but I'd used all the onion in another dish). Add more chilli! You know you want to... (I was cooking for other people than just myself.) Try adding mushrooms. Try different spices (cloves, cinnamon etc.) I served this with Ekuri (an egg thing I'll describe later), rice, naan bread and poppadoms (sp?). Oh, and lime chutney. And beer. :) Enjoy, Adrian.