Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian
Serving Size : 2 Preparation Time :0:00
Categories : India
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 md Onion -- chopped
2 ts Fresh ginger -- minced
2 cl Garlic -- minced
1 ts Ground cumin
1 ts Ground turmeric
1 Cinnamon stick
2 Green cardamom pods
1 Bay leaf
1/4 ts Cayenne -- up to 1/2 ts
2 c Mushrooms -- thinly sliced
2 Ripe tomatoes (1-1/2 c) --
- peeled, seeded, chopped
3 tb Wine or cider vinegar --
- up to 4 tb
2 c Cooked chickpeas ***
2 Potatoes (2 c) -- peeled, diced
1 tb Tomato paste **
1/2 c Nonfat yogurt
Salt
Freshly ground black pepper
* 1/2 ts was barely hot; try 1 ts next time.
** Omitted all tomato additions; add a bit extra liquid as needed.
*** 1 can
Heat the oil in a large saute pan. Cook the onion over medium heat
for 2 minutes. Stir in the ginger, garlic, cumin, turmeric, cinnamon
stick, cardamom pods, bay leaf, and cayenne and cook for 2 to
3 minutes longer, or until the onion is very soft.
Increase the heat to high and stir in the mushrooms and tomatoes.
Cook for 2 to 3 minutes, or until most of the mushroom liquid has
evaporated. Stir in the vinegar and bring to a boil.
Stir in the chickpeas, potatoes, 2 c vegetable stock, tomato paste,
yogurt, salt, and pepper. Simmer the vinadloo for 10 minutes, or
until the potatoes and chickpeas are tender. Add stock as necessary
to keep the stew moist. Just before serving, correct the seasoning,
adding vinegar, salt, or cayenne. Vindaloo should be very highly
seasoned. Serve over basmati rice with dollops of yog and sprigs of
cilantro.
