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Vindaloo Curry with Potatoes, Butternut Squash and Carrots
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Posted By: Debbie
Posted In: Entrees-General
Page Views: 126 views
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Posted In: Entrees-General
Page Views: 126 views
Preparation Time: 20 minutes
Cooking Time: 30 minutes
PrintIngredients
- scant olive oil or peanut oil, for sautéing
- 2 cups diced onion
- 3 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tbsp mustard seeds (or 1 tbsp ground mustard)
- 1 tbsp ground cumin
- ½ tsp ground cloves
- 4 cardamon pods (or 1 tsp ground cardamon)
- 2 cinnamon sticks (or 1 tsp ground cinnamon
- 1/4 cup red wine vinegar
- 1/2 cup red wine
- 1 28 oz. can tomatoes
- 1/2 cup vegetable broth (or water)
- 2 lbs potatoes, peeled and cut into 1/2" chunks
- 1 small butternut squash, peeled and cut into 1/2" chunks
- 2 medium carrots, chopped into bite-size chunks
- ¼ cup agave nectar or other sweetener
- 1 tsp lemon juice
- salt to taste (if desired)
Story
This is an adaptation of a dish that I found in several places on the web. It is vegan and uses minimal oil and no refined or processed foods.Directions
- Heat just enough oil to coat the bottom of a large pot over medium-high heat. Sauté the onions until soft - add a little water if needed to prevent burning. Add the garlic and ginger, and cook a few minutes more.
- Stir in the mustard, cumin, cloves, cardamon and cinnamon, and cook for a minute or so, until the spices become fragrant.
- Mix in the red wine vinegar, red wine, crushed tomatoes, and veggie broth.
- Add the potatoes, squash, and carrots. Stir well.
- Bring everything to a boil, cover, and reduce heat to low. Simmer until veggies are tender, about 25-30 mintues, stirring frequently.
- Uncover and stir in the agave nectar and lemon juice. Add salt if desired. Simmer uncovered, stirring frequently, until the curry has your desired thickness.
Serve over brown rice. Makes 6-8 servings