Vindaloo Recipe
sautéed onions & peppers, yogurt drizzle, jasmine rice + garlic buttered naan
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Ingredients
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Vindaloo Sauce
Vegetables
Yogurt Drizzle
Jasmine Rice
Garlic Buttered Naan
Method
Prepare Vindaloo Sauce
- 1
Heat Oil
In a large pot, heat the vegetable oil over medium heat.
- 2
Sauté Onions
Add the chopped onions and sauté until translucent, about 5-7 minutes.
- 3
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- 4
Spice Mix
Add red chili powder, coriander powder, cumin powder, and turmeric, stirring well for 1 minute.
- 5
Add Vinegar and Water
Pour in the vinegar and water. Stir in salt and sugar, bringing to a simmer.
Cook Vegetables
- 6
Add Vegetables
Add the sliced bell peppers and diced potato to the sauce, ensuring they are well coated.
- 7
Simmer
Cover and simmer for about 20 minutes, or until the potatoes are tender.
Prepare Yogurt Drizzle
- 8
Cook Jasmine Rice
- 9
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear.
- 10
Cook Rice
In a pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes.
