Meatless Monday

It has been pretty hot the past couple of weeks so we have been eating a lot of salads and sandwiches for dinner.  Not a lot of actual cooking has been going on in my house.

My organic farm box came Thursday and included a variety of vegetables.  I looked in the refrigerator to see what else might be hanging around and discovered that I still had half a jar of homemade tomato sauce.  I challenged myself to come up with something new to cook for dinners this week that did not require turning on the stove or oven. Vegetable Vindaloo was what I came up with. I served it over quinoa for meatless Monday tonight and it was pretty tasty.

Vindaloo reportedly originated in Goa, India. It is one of the hottest Indian dishes you can eat. It is traditionally made with meat (pork, chicken, or lamb are common) and a spicy, vinegar-based gravy. Many different recipes for Vindaloo exist and most contain basic spices that are blended into a paste.

In my recipe I used a pre-made Vindaloo spice mix that I purchased from Pensey’s.  If you want to make your own spice blend, you can find recipes on-line to do so, but for me it was much more convenient to buy it pre-made.   I did not bother to make it into a paste, just put it in the crock pot and stirred it in.  I did not use any vinegar, using the tomato sauce to make the gravy instead.  You can use more or less spice depending on how much heat you want in your Vindaloo.

Terri’s Not So Traditional Vegetable Vindaloo

1 lb Potatoes (Sweet or white)
1 Eggplant
2 Zucchini
1 Large Onion
1 lb Carrots
1-2 Peppers or Chili
3-6 Tbs Vindaloo Spice Mix*
2 Bay Leaves
1 ½ Cups canned or homemade tomato sauce
Salt and Pepper

Cut vegetables into 1 inch cubes. Sprinkle eggplant with salt and put in a colander (if desired). Put potatoes, carrots, onion and peppers/chilies into the crock pot with the tomato sauce, bay leaves and Vindaloo spice mix. Stir to blend and coat vegetables.  Set crock pot to high heat and let cook for 2-3 hours or until vegetables begin to soften.  If you have salted your eggplant, rinse the eggplant and put the eggplant and zucchini into the crock pot and stir. Add some water if mixture seems dry. Turn crock pot down to low heat setting and let cook until zucchini and eggplant is tender. Add salt and pepper to taste. Serve over rice, quinoa or bulgur.

*adjust based on the level of spice/heat you desire

You can certainly choose to add a bit of meat to this dish and use your favorite vegetables.  I think cauliflower would go nicely.  Have fun – I encourage you to play with your food.

Find your om balance – Terri

 

Comments

  1. That looks great, Terri! I love easy and tasty crock pot recipes. Gearing up for winter here. Thanks for sharing:)