Chickpea Vindaloo
Vindaloo is a fiery stew with Portuguese influence from colonial times. Hot Indian chiles are combined with vinegar (vin) and garlic (aloo). In the tropical coastal province of Goa it is made with Pork. This is our vegetarian take on the popular Indian dish.
Ingredients
- 2 tbsp olive oil
- 1 Large Onion finely chopped
- 1 bulb Garlic peeled and chopped
- 1 tbsp Ginger Grated
- 1-3 tsp Goan Vindaloo
- 1 tsp Turmeric Powder
- 2 medium Yellow Potatoes cut into small cubes
- 1 can Chickpeas washed and drained
- ¼ cup White Wine or Apple Cider Vinegar
- 1 ½ cups Water
- 1 Sweet Red Pepper cored and sliced
- 1 Zucchini sliced
- salt to taste
For Garnish
- Yoghurt
- Cilantro
Instructions
- In a large pot Sauté onions with olive oil for about 10 minutes until softened.2 tbsp olive oil, 1 Large Onion
- Add garlic and ginger. Sauté for 2 minutes.1 bulb Garlic, 1 tbsp Ginger
- Add Goan Vindaloo and turmeric. sauté for 2 minutes.1 tsp Turmeric Powder, 1-3 tsp Goan Vindaloo
- Add potatoes, chickpeas, vinegar, water and salt. Bring to a boil.2 medium Yellow Potatoes, 1 can Chickpeas, ¼ cup White Wine or Apple Cider Vinegar, 1 ½ cups Water, salt
- Cover and lower heat. Simmer for 10-15 minutes or until potatoes are tender.
- While vindaloo is simmering. Sauté red pepper and Zucchini in some olive oil for 5 minutes. Season.1 Sweet Red Pepper, 1 Zucchini
- Add sautéed vegetable to vindaloo pot.
- Serve in individual bowls with rice or naan. Garnish with a dollop of yoghurt and chopped cilantro.Yoghurt, Cilantro
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