According to Wikipedia, “Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India…often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.” It’s often featured with chicken, pork, beef or lamb.
I found this recipe on one of my favorite youTube channels, Mary’s Test Kitchen. http://www.marystestkitchen.com/vegan-vindaloo-kidney-bean-vindaloo/
This is the link to her blog and recipe. Must give credit when credit is due.
I made mine slightly different since I had no desire to go back to the grocery store. Thankfully, I had most of the ingredients.
First I started with dicing half a red onion and sautéing it with about 1 tablespoon of MCT oil. MCT oil is made completely from coconuts. MCT stands for medium-chain triglycerides. They are one of the healthy fats and are easier to digest than long-chain triglycerides (like soybean oil) and may have even more benefits related to heart health, obesity prevention and brain health.
Once the onions are golden, after about 10 minutes, add 1/2 tsp cumin and 1 tsp ground mustard. Cook for 30 seconds, then add in 1 tsp coriander, 1/4 tsp ground cloves (I popped mine into the magic bullet. I only had whole cloves.) 1/4 tsp black pepper, 1 tsp turmeric, 1 tablespoon paprika, 1/2 tsp cinnamon, 1/4 tsp red pepper, 1 tablespoon ginger, and 5 cloves of minced garlic.
The recipe called for 2 cups of crushed tomatoes, which I didn’t have. I added a 16 oz can of tomato sauce and about a cup of cherry tomatoes sliced in half. I then mashed the tomatoes. Next add in 6 cups of cooked kidney beans. I used white, but next time I’ll use red. Add in 2 tablespoons of balsamic vinegar, 1 tsp erythitol (the recipe called for sugar, but being hypoglycemic, sugar is a no go) and 2 tsp salt. I brought it all to a boil for 6 minutes. I simmered and let it cook down for 10 more minutes. Then, I squeezed half a lime into it (recipe called for lemon juice, which I had none).
This recipe was freaking amazing. The only major change we’ve thought of doing, is perhaps adding some diced zucchini to absorb some of the heat. This dish does get spicier the longer it sits. It’s amazing hot or cold. I had it for lunch today out at a writer’s conference. The lunch they were providing was not vegan. So, I made chickpea salad, packed the vindaloo, and a half-pint of black olives. It was a lovely lunch, with dried fruit and nuts for dessert.
Hope you enjoy this recipe and check out Mary’s blog and YouTube channel!