Veg Vindaloo • 5th Element Copycat Recipe

The photo does not do it justice… I finally made a copycat version of my fave dish at my fave Indian restaurant here in Palm Coast. Oh HaPpY DaY!

Veg Vindaloo

Serves 2 hungry vegans

Ingredients

• 1 small eggplant, peeled and cut into chunks

• 8 oz mushrooms, halved or quartered if large

• 1 sweet potato, peeled and cut into chunks

• 1 white potato, peeled and cut into chunks

• 2 carrots, peeled and cut into chunks

• 2 onions, diced

• 28 oz can crushed tomatoes

• 1/4 – 1/2 tsp cinnamon

Marinade ingredients

• 1/3 cup balsamic condimenti

• 4-6 cloves garlic, mashed (I use a mortar and pestle)

• 1/2 tsp ground ginger

• 2 tbsp garam masala

• 1 tsp turmeric

• 1 tsp red chilli powder

• 1 tsp ground mustard

• 1 tsp ground coriander

• 1 tsp cumin

• 1/2 tsp salt

• 1/4 – 1/2 tsp cayenne pepper

Instructions

1. Combine marinade ingredients, stir or whisk to combine

2. Add mushrooms, eggplant, potatoes and carrots to a large bowl, add marinade, toss to coat, cover and refrigerate for up to 24 hours

3. Add the onions to a hot 3-quart sauce pan, cook, stirring occasionally, until golden brown. If necessary, add water a tbsp at a time to deglaze pan

4. Add the marinated veg and cook, stirring occasionally for 5 minutes

5. Add the crushed tomatoes and cinnamon. Bring to a boil, lower heat to simmer, cover and cook until veg is tender, 60-90 minutes. (I’m guessing a cook time of 10 minutes in a pressure cooker would work, but I haven’t tried it yet)

6. When the veg is tender to your liking stir in the mustard seeds

7. Serve piping hot with basmati rice

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