Name: Vegetable Vindaloo Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 onion, diced; 3 cloves of garlic, minced; 1-inch piece of ginger, grated; 1 tablespoon vindaloo spice blend; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon cayenne pepper (adjust to taste); 1 can (14 oz) diced tomatoes; 2 medium potatoes, peeled and cubed; 2 carrots, sliced; 1 red bell pepper, diced; 1 zucchini, sliced; 1 cup vegetable broth; Salt and pepper to taste; Fresh cilantro for garnish; Cooked basmati rice or naan bread for serving

Instructions

Heat vegetable oil in a large pan over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the vindaloo spice blend, ground turmeric, ground cumin, ground coriander, and cayenne pepper to the pan. Stir well to coat the onions and spices, letting them toast for a minute to deepen the flavors.
Pour in the diced tomatoes with their juices, stirring to combine with the spices, onions, garlic, and ginger.
Add the cubed potatoes, sliced carrots, diced red bell pepper, and sliced zucchini to the pan. Mix well to coat the vegetables with the aromatic tomato mixture.
Pour in the vegetable broth, season with salt and pepper to taste, and bring the mixture to a simmer.
Cover the pan and let the Vegetable Vindaloo simmer gently for about 20-25 minutes, or until the vegetables are tender but still hold their shape.
Once the veggies are cooked to your desired tenderness, taste and adjust the seasoning if needed. If you prefer a spicier dish, feel free to sprinkle in more cayenne pepper.
Serve the Vegetable Vindaloo hot over a bed of fluffy basmati rice or with warm naan bread. Garnish with fresh cilantro for a burst of herbaceous freshness.

Ingredients

Instructions

Nutrition Facts