Traditionally Vindaloo in the tropical coastal province of Goa is made with Pork. A fiery stew with Portuguese influence from colonial times where Hot indian chiles with vinegar (vin) and garlic (aloo). This is our vegetarian take on the popular tropical Indian dish.
2 TBL olive oil
1 large onion, finely chopped.
1 full bulb of garlic, peeled and chopped.
1 TBL fresh 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 small zucchini, sliced
Salt to taste
In a large pot Sauté onions with olive oil for about 10 minutes until softened.
Add garlic and ginger. Sauté for 2 minutes.
Add Goan Vindaloo and turmeric. sauté for 2 minutes.
Add potatoes, chickpeas, vinegar, water and salt. Bring to a boil.
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.
Add sautéed vegetable to vindaloo pot.
Serve in individual bowls with rice or naan. Garnish with a dollop of yoghurt and chopped cilantro.