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Vegetarian Aubergine Vindaloo

The later letters in any of the ‘Alphabet’ gigs can be a bit tricky recipe wise. But this worked well for ‘V’ in our Vegetarian Alphabet.

Ingredients for the curry:-

1 Aubergine, chopped
1 Red Onion, finely diced
200g of Mushrooms, roughly chopped
1 Tin of chopped Tomatoes
A handful of fresh Coriander Leaves, roughly chopped
2 Spring Onions, sliced across
1 Cinnamon Stick
1 Tbsp of Tomato Puree
Oil to fry

Vindaloo Paste Ingredients:-

2 Tbsp of Balsamic Vinegar
1 Tbsp of Olive Oil
6 Cloves of Garlic, minced
1 Thumb of Ginger, minced
2 Tsp of Garam Masala
1 Tsp Turmeric
1 hot Red Chilli, chopped
1 Tsp of Mustard Seeds
1 Tsp of Cumin Seeds
1 Tsp of Caster Sugar
1 Tsp of Salt
1 Tsp of hot Chilli Sauce

Method:-

For the Vindaloo Paste:-

(1) Grind the seeds in a pastel and mortar.
(2) Add all the ingredients into a bowl and mix.

For the Curry:-

(1) Fry the Onions in a little Oil until translucent.
(2) Stir in the Tomato Puree.
(3) Add in the Vindaloo Paste.
(4) Add the tin of Tomatoes and Cinnamon Stick and allow to simmer for 20 minutes.
(5) Add all the other ingredients, excluding the  Coriander Leaves and again allow to simmer for 20 minutes.
(6) About 5 minutes before serving and most of the  Coriander Leaves, keeping enough back to garnish.

We served ours with boiled Rice, Vada ( Recipe here )and Pappadums. Garnished with the remaining  Coriander Leaves just to add a bit of colour. Nom!

Our DIY Hot Chilli Sauce recipe is here


 

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