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

Labels:

Comments

Post a Comment

Popular posts from this blog

Gobi Manchurian

  This Gobi Manchurian is the bomb.  Its sweet and spicy.  I really enjoyed this over rice.  You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour  1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...
Post a Comment
Read more

Mushroom Bolognese

Being without meat doesn't mean you have to give up flavors you enjoy.  The flavors can be carried over to non meat items, like mushrooms or tofu or jack fruit.  At first it may seem ridiculous but once you replace the meats with substitutes you can enjoy those dishes still. Mushroom Bolognese If you are allergic to nuts, simply skip no need to replace it with something.  It's amazing without the nuts as well. 2 tablespoons olive oil 1 large onion, finely chopped 2 large garlic cloves, finely chopped 8 cups mushrooms, mixed ie. Baby Bella and Shitake 3/4 cup walnuts, finely chopped, and toasted 2 cups tomatoes, Roma's or the Cherry tomatoes, roughly chopped 1 quart chopped tomatoes 1 cup red wine (not dry) or grape juice 2 tablespoons apple cider vinegar 1 tablespoon  tomato paste 1 tablespoon dried oregano 1 tablespoon dried basil 1 teaspoon ground cumin 1 teaspoon paprika powder 1 bay leaf 1/4 teaspoon dried chili flakes se...
Post a Comment
Read more