The flavor knocks your socks off when you first cook it. The next day? Hold on to your skivvies!
This dish is a slow-cooked stew of chickpeas and potatoes, simmered for hours in a well-seasoned tomato sauce. You could make this dish using a crock pot or a stove top sauce pan; either works well as long as you have the lid or cover. You can make the vindaloo as spicy as you want, but don’t make it any less. In India, they have two other versions much “hotter” than this. So we can’t really complain, can we? Besides, if you need a little zippity in your do-dah, this will do it for you!
Time required: prep 15 minutes & cooking 2 hours or more depending on size of diced potatoes and cooking temperature
Serves: 10 or so when accompanied with rice as a side dish. Naan or flatbread works well, too!
Ingredients- Part 1:
(1) 14 oz. can diced tomatoes with green chilies
(1) 6 oz. can tomato paste
(1) green bell pepper, cored and diced
(1/2) yellow onion, diced
(4) cloves garlic, minced
(1/2) cup water
(2) Tablespoons Sherry vinegar
(2) Tablespoons olive oil
(1) Tablespoon parsley flakes
(1) Tablespoon finely chopped, fresh ginger (if you don’t have fresh ginger, go get some. There is no subbing on this one!)
(1) Tablespoon crushed red pepper
(1) teaspoon curry
(1/2) teaspoon turmeric
(1/4) teaspoon cardamom
(1/4) teaspoon coriander
Ingredients – Part 2:
(2) cups cooked chickpeas
(2) cups diced raw potatoes
(1) cup water
(1/2) cup pineapple chunks. You know – chunks. Not too small, but not too big? Fits on your fork, and in your mouth for one bite? Yeah, that’s the size you want.
Mix the ‘part 1 ingredients’ in a large sauce pan for the stove top method, or slow-cooker / crock pot.
Using medium heat, warm the sauce, stirring frequently to prevent scorching on the bottom of the pan. Note: if using a slow-cooker, just stir to mix the ingredients, then set on low heat and leave it alone.
For stove top pans, when the sauce starts to bubble, reduce heat to low.
Now add the ‘part 2 ingredients’ and gently stir until the potatoes and chickpeas are covered by the sauce.
Cover and simmer on low heat for 2 hours using the stove top method, or 4 hours on low heat if using a slow-cooker.
Stir occasionally for both methods.
<tick tock tick tock – 2 or 4 hours later >
The Vindaloo Ragout is done!
Serve with white rice, couscous, or quinoa. Some sauteed fresh green beans, seasoned with garlic of course, makes the meal complete.
Except the wine. You need wine. Lemonade works, too. I prefer, well, you know.