Vegetable Vindaloo

Prep 15 min

Cook 50 min

Ready in 1 h 5 min

Servings 4

Ingredients

• 2 pods Cardamom pods

• 1 stick(s) Cinnamon (1 inch long)

• 5 clove Cloves

• 1 tbsp Coriander seed (cilantro)

• 1 tbsp Cumin seeds

• 1 tbsp Extra virgin olive oil (for the curry)

• 1 tsp Fenugreek seeds

• 6 clove(s) Garlic (peeled, roughly chopped)

• 2 tbsp Granulated sugar

• 500 gm Green/yellow string beans, raw (trimmed, halved, for the curry)

• 3 pepper(s) Red chili pepper (also chile or chilli) (chopped)

• 500 gm Japanese eggplant (trimmed. cut diagonally, for the curry)

• 1 tsp Mustard seeds

• 10 peppercorn Peppercorn

• 700 gm Potato (chopped into small pieces, for the curry)

• 1 pinch Salt and pepper (for the curry)

• 1 large potato Sweet potato (peeled, cut into chunks, for the curry)

• 1 tbsp Tamarind

• 1 tbsp Tamarind paste

• 50 gm Tomato paste, canned (for the curry)

• 1/2 tsp Turmeric, powder

• 1 tbsp Vinegar, white

• 4 cup Water (for the curry)

• 2 medium Yellow onion (peeled, !nely chopped, for the curry)

Instructions

1. Measure the cumin, coriander, cardamom, fenugreek, cloves, cassia, peppercorns, mustard seeds, turmeric and sugar.

2. Place in a dry frypan and heat to release the aroma and cook for a minute or two. Grind this up in a mortar and pestle with the vinegar, tamarind paste, chillies and garlic until !ne.

3. Heat oil in a frypan and sauté the onions until fragrant and translucent. Add the spice paste and fry for a minute. Then add the tomato paste, 1 cup of water and potato. Simmer with the lid on for 10 minutes.

4. Then add in another cup of water and the sweet potato and simmer for 10 minutes with the lid on. Repeat with 1 cup water and 10 minutes for the eggplant and then lastly do the same for the green beans.

5. Season with salt and pepper and serve with basmati rice.

Enjoy!