Vegan Vindaloo
Ingredients
- 3 cloves garlic
- 2 inch finger of ginger and 1/2 a yellow onion
- 2 yams
- 1/2 block firm tofu
- 1T turmeric
- 1/2 tsp crushed red pepper
- 1tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 1tsp salt
- 1/4 tap cinnamon
- 3 pods cardamom
- a few grinds of black pepper
- 1 zuchinni chopped in peices
- 1/2 cup frozen peas
- 3T tomato paste
- 1tsp coconut sugar and 1T apple cider vinegar
- quinoa
- rice
- naan or salad
Preparation
Start with the trinity- 3 cloves garlic, 2 inch finger of ginger and 1/2 a yellow onion all chopped fine and sauté until all fragrant and golden brown in olive oil-about 5 mins on medium heat⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add 2 yams cubed in bite sized peices and cook for 5 mins until starting to brown⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add 1/2 block firm tofu cut in cubes and cook 5 more mins stirring or flipping pan depending on skill to avoid sticking⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add dry spices: 1T turmeric, 1/2 tsp crushed red pepper, 1tsp garam masala, 1/2 tsp cumin, 1/2 tsp mustard seeds, 1tsp salt, 1/4 tap cinnamon, 3 pods cardamom, a few grinds of black pepper and cook for 2 mins stirring into vegetable mixture letting the dry spices toast⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add 2 cups water, 1 zuchinni chopped in peices, 1/2 cup frozen peas, 3T tomato paste, 1tsp coconut sugar and 1T apple cider vinegar and bring to a boil.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cook 5-7 mins at a gentle boil until sauce is thick and potatoes are fork tender⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with quinoa, rice, naan or salad. I chose quinoa and it was luscious