Vindaloo Curry

Vindaloo was my next foray into the Savory Spice curry sets I got for Christmas.  It's quite spicy, tangy, a little sweet, and totally awesome.  It's the kind of dish that tastes a little weird in the first bite, and then suddenly you're licking the bowl clean.

This is a really hearty curry, chock full of potatoes, butternut squash, and carrots.  These sweeter winter veggies help temper the spice a bit, and make this warm you right up on these bitter cold nights.  Feel free to use whatever veggies you like: I expect sweet potatoes and other types of winter squash would be delicious in this as well, and I'd even try cauliflower, garbanzo beans, or plantains if you're feeling really crazy.  Mine was a little too chunky for my tastes with all those veggies, so I added more tomatoes and a little vegetable broth, shown in the recipe below.  I also added a splash of almond milk (any nondairy milk or cream would work - try coconut for extra sweetness) although that's not traditional for vindaloo, as I understand it.  I served this with naan (a traditional Indian bread) and spooned it over some brown rice, which adds a lovely texture and mellows out the heat a bit.

This is adapted from Isa's Vegan with a Vengeance (you need to buy this book, for reals), and she lists all the spices and seeds you need to make a vindaloo curry from scratch.  I was lazy and wanted to use my vindaloo mix.  I'm not a curry expert, and I have no idea how "authentic" Savory's vindaloo is, but this sure was tasty.

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Vindaloo Curry with Butternut Squash, Potatoes, and Carrots

Adapted from Butternut Vindaloo in Vegan with a Vengeance by Isa Chandra Moskowitz

Ingredients

• olive oil, for sautéing
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 tbsp. vindaloo curry spice
• 1/4 c. red wine vinegar
• 1/2 c. red wine
• 1 28 oz. can crushed tomatoes (I used fire roasted)
• 1/2 c. vegetable broth
• 2 large russet 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
• 3 tbsp. plain nondairy milk
• 2 tsp. agave nectar or other sweetener
• 1 tsp. lemon juice
• salt, to taste

Directions

1. Heat enough oil to coat the bottom of a large pot over medium-high heat.  Sauté the onions until soft.  Add the garlic, and sauté a few minutes more.
2. Stir in the curry spice, and fry for a minute or so, until the spices become fragrant.
3. Mix in the red wine vinegar, red wine, crushed tomatoes, and veggie broth.
4. Add the potatoes, squash, and carrots.  Stir everything really well.
5. Bring everything to a boil, cover, and reduce heat to low.  Simmer until veggies are tender, about 25-30 mintues, stirring frequently.  Be careful to not burn the curry on the bottom of the pan.
6. Uncover and stir in the nondairy milk, agave nectar, and lemon juice.  Taste, and add salt as needed - don't be shy with the salt.  Simmer uncovered, stirring frequently, until the curry has your desired thickness.

Makes about 6 servings.  Serve with naan or over rice.

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Eat this on a cold winter night, and blow a big ol' raspberry at the stupid weather.  Yum.

Happy eating.