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Vegetarian vindaloo - I didn't think it was possible

cathyeats May 24, 2010 07:44 AM

When I found out I had heart disease and had to radically change my diet, one of the things I thought I'd have to do without is Indian food. But I've learned to make really good Indian without ghee - not to mention lamb, etc.

This weekend I made a vindaloo with seitan! I put it on my blog but wanted to share it here because it's really great. You could substitute boneless chicken breast if seitan isn't your thing.

The only negative thing is that it's not the prettiest dish in the world. I had to use a photo where the actual food is semi-hidden because it's not very attractive :)

Seitan Vindaloo

1 small onion
3 fresh hot peppers (preferably serrano), halved and seeded
1-inch piece of ginger, peeled and cut into chunks
4 cloves garlic
1/4 c. vinegar (cider or white wine)
2 dried hot red chiles, soaked in water for 15 minutes (omit if you don't like spicy food)
1 t. turmeric
1 t. ground cumin
1 t. ground coriander
1/4 t. freshly ground black pepper
1/4 t. cayenne pepper
1 T. canola oil
1 t. black mustard seeds
1-inch piece cinnamon stick
5 cardamom pods
1 large or 2 medium carrots, chopped (about 2/3 c.)
1 green bell pepper, chopped
1 8-oz. package seitan, drained and cut into bite-size pieces
1 15 oz. can diced tomatoes, undrained
1/2 c. water
1 t. lemon juice
1 t. sugar
1/2 t. salt

To make the vindaloo paste, put the first 11 ingredients (through the cayenne pepper) in a food processor and process until smooth. Heat the oil in a large skillet or dutch oven. Add the mustard seeds, cinnamon and cardamom pods and cook for 1 minute or until the mustard seeds pop. Add carrots, green peppers and seitan, and cook over medium heat for 3 minutes, stirring constantly. Add your vindaloo paste and cook, stirring, for 10 minutes. Add the tomatoes, 1/2 c. water. lemon juice, sugar and salt. Cover, reduce heat and simmer for 30 minutes or until carrots are tender. (Add another 1/4 c. water if the mixture gets too dry.)

  1. Chocolatechipkt May 24, 2010 09:57 AM

    Very cool! I made a very loose version of vindaloo -- grilled and with tofu -- last week. The somewhat, er, selective teenager asked me to make it again, and soon. :)

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