Directions for: Lloydminster Vindaloo
Ingredients
3 Tbsp garam masala or curry powder*
2 small hot chili peppers, chopped for paste and garnish
2 cloves garlic
1 thumb-sized piece fresh ginger
1 bunch cilantro
olive oil
1 medium yellow onion, chopped
1 medium rutabaga or turnip, roughly chopped
1 28 oz can diced tomatoes
1 cups cooked wheat berries
1 can coconut milk
2 Tbsp apple syrup**
1 zucchini, chopped
head cauliflower
salt, to taste
1 lime
plain yogurt
Directions
1. *Both garam masala and curry powder are spice blends and with different balances depending on brand or market. I like to have the basic spices covered in a blend as well as it should taste good. Look for cumin, cinnamon, bay leaves, turmeric, coriander, cloves and ginger.
2. **I had apple syrup in my pantry at the time. Please feel free to play with sweeteners like honey, brown sugar or even dare to use maple syrup. Trust me on this one, maple syrup does wonders to savoury dishes.
3. In the make up of my curries I always like to start with a good spice paste. From then on just about anything you add is going to taste good. Put your spices in a pan and give them a good toast over medium heat until they start to smell fragrant. This will bump up the flavour. In a mortar or food processor, mash together garam masala or curry powder, chili peppers, garlic, ginger and cilantro.
4. In a pan on medium heat, drizzle olive oil and add onions. Start to sweat onions for a couple minutes and then add paste (Im not giving too many specifics or rules about this dish because its very much about your own taste and feel for cooking).
5. After coating the onions, add rutabaga, wheat berries, coconut milk, apple syrup and diced tomatoes. You may need to add a bit of water as well depending on how creamy or thin you like the sauce. Bring to a boil and add the last of the veggies. Cover and turn down the heat to a simmer for 30 minutes.
6. Serve with a wedge of lime on rice with spoonfuls of plain yogurt and some chopped chilies and cilantro.
See more: Indian, Vegetables, Vegetarian