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(Serves 4-6)
Toast the first eight(8) spices listed
4 large Dried Chili Pods
2 or 3 Green Cardamom Pods
1 tsp Coriander Seeds
5 or 6 whole cloves
1 tsp Cumin Seeds
1 tsp Black Peppercorns
½ Cinnamon Stick
1 tsp Black Mustard Seeds

½ tsp Paprika
1 tsp Tumeric

3 Tblsp Olive oil
¼ cup diced onions

6 Garlic Cloves
1 inch Piece of Ginger

1 Tblsp Tomato Paste
½ Cup Chicken Stock
1/4 Cup White Wine Vinegar
1 Can Coconut Milk
1 tsp Sugar

Cooked garbanzo beans
Cooked Black Beans
Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
Small diced potatoes or potatoes chunks that are almost cooked
Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
Paneer (Indian Cheese)

NOTES: I like to mix my dried chilies, depending on their level of heat. You can start off with chilies that aren't so hot and after making the recipe once adjust the heat to your level.

Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
Grind the spices, I use a cheap $20 coffee grinder dedicated to spices only. Once ground add to the spice mix the turmeric and paprika. Occasionally I use Smoked paprika, especially when the spice level is turned up!
Mince the garlic and ginger, set aside.
In a large skillet (12-14"), at medium heat, add the olive oil and when warm throw in the onions and saute for 4 or 5 minutes.
Now add the minced garlic/ginger mix, saute for another 3 minutes.

stir in the spices, mix well for about 1 minute
Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

Cook the sauce down until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

Serve with Basmati Rice and a side of Naan bread.