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Chickpea Potato Vindaloo

Goa, for centuries, was a Portuguese colony on the coast of India and the cuisine reflects the cross-cultural influences. Vindaloos are famous as being among the hottest of curries and are usually meat or fish based. Here is an interesting vegetarian version which gives you the taste experience without the karma!

 2 tbsp vegetable oil
 2 large onions chopped
 1 bulb garlic, finely chopped
 1 tbsp chopped ginger
 2 tbsp Goan Vindaloo
 1/2 tbsp turmeric powder
 2 medium yellow potatoes cut in small cubes
 1-19 oz can chickpeas
 1/4 cup white wine vinegar
 1/2 cup water
 1 sweet red pepper, sliced
 1 small zucchini, sliced
 salt to taste

Sauté onions in oil over medium heat until translucent, add ginger, garlic, Goan Vindaloo and turmeric, cook 1-2 minutes stirring frequently. Add potatoes, chickpeas, vinegar and water. Simmer on low heat until potatoes start to soften. Add peppers and zucchini, continue simmering, adding more water if it gets too thick. Salt to taste.

If you want it traditionally hot (which is very hot) add more Goan Vindaloo. This dish tastes even better the second day after the flavours have had a chance to meld and the vinegar has mellowed.

Serve on a bed of basmati rice with yogurt or raita as a cooling side dish.

3 servings as a main dish, 6 side portions.