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Roasted Vegetable Vindaloo
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Roasted Vegetable Vindaloo

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Roasted Vegetable Vindaloo

This is a recipe adapted from Jamie Oliver and is a delicious curry to serve either at a dinner party, or just as a midweek meal.

You Will Need: (Serves 6 Roasted Vegetable Vindaloo)

For the paste:

  • 1 Whole Bulb of Garlic, seperated and peeled
  • 1 tbsp Turmeric
  • 1 tbsp Garam Masala
  • 2 tbsp Raisins
  • 1 tsp of Ground Cumin
  • 1 tsp Fennel Seeds
  • 3 Dried Red Chillies
  • 1 Red Onion, peeled and chopped
  • 200 ml white wine vinegar
  • 2 tbsp Worcestershire sauce (omit for vegans)
  • 2 tbsp Oil (sunflower/rapeseed/olive)

For the curry:

  • 2 Cans Chopped Tomatoes
  • Ground Black Pepper
  • 1 Cauliflower, broken into florets and sliced
  • 3 Red Onions, peeled and sliced
  • 4 Large Potatoes, quartered
  • 400 g Tin of Chickpeas, drained and washed
  • 500 ml Vegetable Stock (bouillon gluten free)
  • 200g Bag of Baby Spinach
  • 1 Bunch of Fresh Coriander, chopped

Method:

Preheat oven to 180*C.

Put your paste ingredients into a food processor, and pulse until smooth.

In a cast iron casserole dish, fry the the paste for a couple of minutes in a little oil, before adding the onion, cauliflower and potatoes. Add 600ml water and cook in the oven for 40 mins.

Remove from oven and place onto a hob. Add the chickpeas, vegetable stock and tomatoes and cook for a further 30 mins.

Add the spinach to the curry and cook for a further couple of mins, seasoning as appropriate.

Stir through the coriander leaves.

Serve with rice.

Summary
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Recipe Name
Roasted Vegetable Vindaloo
Published On
Average Rating
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