Gather your ingredients!
Dice seven cups of vegetables into bite sized pieces. This medley contains carrots, broccoli, bell peppers, and zucchini, but since the loudest flavors come from the spices, most vegetables would be suitable for this recipe.
Roughly chop the purple onion.
Mix the following spices to create vindaloo sauce and set aside:
1/2 tsp salt
1 tsp coriander
2 tsp ground cloves
1 tsp black pepper
1 tsp red pepper flakes
1 tsp ground turmeric
4 tsp paprika
2 tsp cinnamon
4 teaspoons rice vinegar
2 teaspoons lemon juice
8 tbsp water
1/2 tsp sugar
Heat oil on high in a pan. Add the following spices:
1 tsp cumin seeds
1 1/2 tsp mustard seeds
16 minced cloves of garlic
2 tbsp minced ginger
Stir the spices until they become fragrant, then add the roughly chopped onions. Cover and reduce the heat to medium and continue to saute until the onions become translucent.
Add the diced vegetables to the pan. Pour the vindaloo sauce on top and cover, stirring occasionally. Cook on medium heat until the vegetables become tender.
Microwave one cup of frozen peas in water until they are defrosted. Drain and stir the peas into the vegetable mix.
Drain and stir the canned tomatoes into the vegetable mix.
Serve hot and enjoy! This recipe pairs excellently with steamed white rice.
