Vegan Vindaloo / Madras

Ingredients

  • 2 red onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 thumb sized fresh ginger, finely chopped
  • 1 tbsp oil
  • 400-500gg potato, parsnip or other root veg, chopped into 1.5cm cubed
  • 1 aubergine, chopped into 1.5cm cubed
  • 1 courgette, chopped to 1.5cm cubed
  • 10 black peppercorns
  • 1 tsp cinnamon
  • 2 tbsp chilli powder
  • 1 tsp ground turmeric
  • Pinch of ground nutmeg
  • 100 ml water
  • 50 ml apple cider vinegar
  • 1 ½ tbsp honey
  • Salt and pepper to season

Method

  • Peel and finely chop the onions, garlic and ginger. Peel and chop the potato/parsnip, aubergine and courgette into 1cm chunks.
  • Heat the oil in a large saucepan on high heat.  Cook the onion, garlic and ginger for 3-5 minutes until they start to brown.
  • Put the cooked onion, garlic and ginger and spices into the blender along with the water, vinegar and honey and blend until smooth (rustic) and set aside.
  • Heat a little more oil in the saucepan and fry the aubergine, parsnip and courgette until browned and cooked and cook for 10-15 minutes.
  • Add the sauce to the vegetables bring to the boil and simmer for 5-10 minutes until the flavours have absorbed.
  • Serve with rice or nan bread.

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