Skip to main content

Vindaloo Sauce



I double this when I make it. I have made it twice now.  I freeze some of it.  It is a great meal to make when you are in a hurry.  You can cook some lentils and just add the sauce to it.  Or you can get all fancy and add vegetables to the mix.  I have made it both ways now and I think my favorite is just with the lentils.  I have spread it on toast, yes, seriously I have (on more that one occassion). It's awesome that way.

VINDALOO SAUCE
2 teaspoons black peppercorns
2 tablespoon white peppercorns
1 teaspoon whole cloves
4 teaspoon coriander seeds
2 tablespoon yellow mustard seeds
2 tablespoon brown mustard seeds
1/2 teaspoon turmeric
2 teaspoon fennel seeds (reduce or omit if you are not a fan)
2 guajillo chilies
4 cloves garlic
1 thumb-sized piece fresh ginger, mince
1 teaspoon sea salt
6 tablespoon vegetable oil
4 tablespoon cider vinegar
1 can tomato paste (4 ounces)
2 tablespoon Tamarind paste

Toast the spices in a dry pan, until fragrant. Watch carefully as it will burn easily. Once you start to smell it, then you remove it and put it on a plate or in a bowl. If it burns it will be bitter.  Discard and try again.

Process spices in processor.  Add the remainder of ingredients

Transfer the spices to the bowl of a small food processor and add the rest of the ingredients. Process until it becomes a smooth paste. Scrape down the sides of the machine as necessary.
Store the curry paste in an airtight jar in the refrigerator. It should keep for about a month.
Labels:

Comments

Post a Comment

Popular posts from this blog

Saying Goodbye To The Old And Saying Hello To The New

When my daughter was two or three I started Lori's Lipsmacking Goodness.  I loved that blog.  At that time I was a stay at home Mom and desperately in need of a creative outlet and something I could look at and feel a sense of accomplishment.  So many years ago.  I poured my heart into that blog.  There were so many blogs that started at the same time as mine and seemed to sky rocket.  My blog, just plugged along.  Never reached 'rock star status'.  Many times I was bummed by that because it is how I saw myself in the world of professionals after leaving my social work job to stay home with the kids.  If my blog failed, it meant I wasn't any good.  Boy, was I hard on myself.  Many times I thought to leave blogdom, be done with it.  But I kept going, thinking that some amazing success would happen with my blog.  Something amazing would spring forth.  Some company would sign me on as a recipe developer.  Or my h...
Post a Comment
Read more

Greens and Beans

This classic Italian 'Beans and Greens' comes together really easily.  I grew up on this dish.  Loaded with nutrients and flavor. When I was growing up, the sister to this dish, minestra was served in our house on a regular basis. All you would do is add chicken broth and pepperoni chunks and turn it into a soup.  I wasn't especially fond of the soup growing up.  I would pick out the pepperoni chunks. BEANS AND GREENS 1 to 2 heads kale or escarole, depending on how much is in the head or how much you want to make. 1 can or 2 cups white beans, such as navy beans 4 cloves garlic, minced 1 - 2 tablespoons olive oil S & P, to taste Cook greens in salted water  ( about a tablespoon in a big pot), until tender.  Drain and cool. Squeeze water out as much as possible.  I like to chop it up at this point. In a large skillet saute garlic in oil. When garlic is slightly golden, add in greens and beans and heat through.  Add salt and ...
Post a Comment
Read more