According to Saveur: "The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. The dish was tweaked to local conditions: There was no wine-vinegar in India, so Franciscan priests fermented their own from palm wine. Local ingredients like tamarind, black pepper, cinnamon, and cardamom were also incorporated. But the most important addition—chile peppers—was a legacy of Portugal's global empire, imported to India from the Americas."
You'll notice this recipe doesn't call for tamarind or cinnamon. It has bell pepper instead of chili pepper, though it does include cayenne pepper. It does include the traditional white wine vinegar. Whether or not these things mean the meatless vindaloo is no longer vindaloo, I don't know, and I don't really care. It's freaking delicious.
Fat Free Vegan Recipe | Serves: 6 | Time: ~50 min.
3 cloves garlic, peeled
1 tsp ginger powder
1 pitted date, chopped
1 1/2 tsp ground coriander
1 1/4 tsp ground cumin
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/4 tsp cardamom
1 tbsp white wine vinegar
1 large yellow onion, chopped
2 small #carrots, thinly sliced
4 cups small #cauliflower florets
1 15 oz can kidney #beans
6 oz tomato paste
2 small #zucchini, cut into 1/4-inch-thick slices
1 small red #bellpepper, seeded and diced
1 cup frozen #peas, thawed
2 cups cooked rice, to serve
Count it! FIVE vegetables in large supply in one recipe.
In a blender or food processor, combine the garlic, ginger, date, coriander and other spices, vinegar, and 1/2 cup water; process until smooth and set aside.
Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning–about 5 minutes.
Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the cauliflower and kidney beans. Cover and turn heat to low.
Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes. Add the zucchini and bell pepper, season with pepper and salt (if using), and continue cooking, covered, until the vegetables are tender, but not mushy, about 5 -10 minutes.
Add the peas and allow to heat through for a couple of minutes. Serve over rice.
What I ate and drank today
1 cup of coffee
1 McDonald's egg white sandwich (my customer chose the meeting place)
1 McDonald's hash brown, no meat
1 decaf coffee
6 glasses of water
1 tomato seasoned with salt
Bowl of turmeric soup
1/2 sandwich with peanut butter and Thai curry paste
Vindaloo veggies over basmati rice
It was windy today, so I didn't walk as much as planned. I did get in about 3 miles of walking, though, always with a computer on my back.