Hello friends, and not-yet-friends!
I've teased you with this Vegan Vindaloo for far too long.
Giving you glimpses of this spicy dish of creamy beans infused with flavour from sweet
onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon...without
givng you a full recipe video.
I'm terrible.
Keeping you from this healthy but indulgent tasting, low fat, high protein, quick to make
vegan vindaloo...too cruel.
I'm sorry.
Hopefully, you can accept my apology after making it and tasting it yourself.
I find it easiest and quickest to assemble all my ingredients before starting to cook.
Especially when dealing with the list of Indian spices.
But don't be intimidated!
I found them easily at my local supermarket and you just dump them into this recipe.
Not at all how true Indian chefs would do it but we're doing things the easy way.
If you prefer to use a vindaloo spice mix, go ahead.
As always, the full printable recipe is on marystestkitchen.com where you'll get all
the ingredients, the story behind the recipe, and more tips and tricks.
Link in the description box.
Start by sautéing sliced onions in a deep heavy pot over medium high heat.
I prefer to use red onions both for flavour and for the extra phytonutrients that come
with purple vegetables but you can use any onions you like.
Cook the onions until they are quite soft, lose much of their color (if yours were purple
to begin with) and start to turn golden.
Then add your spices: cumin seeds and mustard first.
On filming day, I couldn't find my mustard seeds so I used ground but if you have the
seeds that would be great.
Of course, I found them afterwards.
C'est la vie, eh?
They'll become fragrant in seconds.
Add crushed garlic and ginger.
My garlic is blue because it sat in the fridge for a day before I made this.
Looks weird but it's totally fine to eat.
Add ground coriander, cloves, black pepper, turmeric, paprika, cinnamon, and crushed red
chilli peppers.
Use your discretion with the chillies.
I love spice and this made a comfortable medium heat for me!
But if in doubt, use half as much.
You can always make food spicier; it’s much more difficult to make it milder.
Then add cooked and drained kidney beans, crushed tomato, balsamic vinegar, sugar, and
salt.
Usually, vindaloo uses white vinegar and/or tamarind paste for the tangy flavour.
I didn’t have those things and I really really like balsamic vinegar so that’s why
I used balsamic.
You use what you like.
This is your vegan bean vindaloo and there are no rules!
I chose kidney beans in particular for this recipe just because I really like them.
I like their size and colour for this type of dish.
The creaminess.
How they absorb flavour.
But you can use any bean you like for this recipe.
Or even use tofu or beefy beefless seitan!
Turn the heat up, cover, and let this simmer for 10 – 15 minutes so everything gets hot
and the flavours mingle together.
Afterwards, taste.
Then add some lemon juice.
Taste again and adjust.
This recipe ‘as is’ is perfect for me but taste is so personal.
Especially when it comes to spicy food and salt levels.
And that's it.
Was it simplier that you thought it would be?
I love having this on turmeric coconut rice or with naan.
You do what you like.
This is the kind of comfort meal I love during sweater season.
Or any season for that matter.
It's just that good.
It's also the kind of dish that stores well in the freezer so you can make ahead and have
it any time.
I hope you gave this vegan vindaloo a try sometime and let me know how it goes in the
comments below.
What other cozy dishes would you like me to veganize next?
As always, thank you so much for watching.
Please give this video a thumbs up if you liked it and share it where ever you hang
out online.
subscribe if you haven't already and click that bell icon to get notifications too so
you won't miss any of the awesome vegan recipes I have coming up this season.
Bye for now!