Sara loves preparing home-cooked meals for her husband and herself. When she's really busy, she chooses a one-pot meal that cooks slowly.
Enjoy a healthful, flavorful, aromatic Indian-inspired dish that's packed with nutrients. It's also easy to prepare; follow these step-by-step instructions with accompanying photos. Remember to adjust the amount of spiciness to suit your tastes.
|Prep time||Cook time||Ready in||Yields|
1 hour 45 min
8 to 10
For the sauce:
- 1 (15-ounce) can crushed tomatoes
- 1 onion, chopped
- 1 tablespoon ginger root, shaved
- 2 cloves minced garlic
- 2 dried red chili peppers
- 1 teaspoon cumin
- 1 tablespoon garam masala
- 1/2 teaspoon vinegar
- Ground pepper, to taste
- 1 tablespoon canola oil
- 1 sliced zucchini
- 1/2 head of broccoli cut into bite size pieces
- 1 large sweet potato cut into bite size pieces
- 1 can garbanzo beans
- In a blender, puree all sauce ingredients together.
- In a stock pot, heat oil over medium heat. Saute broccoli and sweet potato. Stir in sauce, cover, and cook until potatoes start to soften.
- Add zucchini and simmer, covered, until everything is cooked through, stirring occasionally.
- Serve over rice.
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Ready to Serve!
When the vegetables are the desired consistency, dinner is ready to serve. Hopefully, you remembered to cook your rice during the last half hour of cook time. Remember, if you are using brown rice, it will need to cook longer, so adjust the time accordingly.
I like to prepare basmati or jasmine rice to go with this dish, but plain old brown or white rice will work just fine. If your local supermarket has a bulk section, it's fun to buy different types of rice and see which ones you like best.
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Helpful Hints, Tips, and Tricks
- You can cook this in a large stockpot on the stove for about two hours, which is the recipe I've given. Or, I've also skipped the sauteing in oil step and just dumped everything into the crock pot. If you opt for a slow cooker (crock pot), use the low setting, and cook for about 4 or 5 hours. You also may want to wait until the last hour or so of cook time to add the zucchini if you don't like them mushy.
- If using a stockpot, it's a good idea to nuke the yams for a couple of minutes prior to cutting them up, because the yams take longer to cook,. Zapping them in the microwave also makes them easier to cut.
- Naan (Indian flat-bread) is a nice complement to this dish. You can find it at Walmart, Aldi, and larger grocery stores. If you are near an Asian market, that's another good place to pick up some naan.
- Eastern markets are also good places to buy garam masala, which is a mix of commonly used Indian spices. We were unable to find any locally, so I bought some on Amazon (see note below).
- Substitute cauliflower for the broccoli, if you prefer (or use both). If you would rather replace the cruciferous vegetables with ones that don't take as long to soften up (zucchini, for instance), I suggest not adding them until the vindaloo is almost ready to serve. Otherwise they will be a mushy mess.
- I always prefer using fresh grated ginger, whenever possible, because the flavor is just so much nicer. However, I do not always have it on hand; as a last resort, ground ginger is better than nothing.
© 2012 Sara Krentz