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–+ servings

Vindaloo Gravy / Sauce

Tasty, spicy, FIREY, A gravy for all reasons, and all seasons
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 Servings

Ingredients
  

For the Gravy

  • 2 cloves Garlic Peeled
  • 2 in Ginger root Peeled
  • 5 ea Red Chilies Dried
  • 1 tbsp Tumeric
  • 3 tbsp Peanut oil or neutral flavor oil
  • 2 tbsp tomato paste
  • 2 ea Red Chillies Fresh
  • 1/2 bunch Cilantro Fresh
  • 1 tsp Black Pepper Corns Toast
  • 4 ea Cloves Toast
  • 2 tsp Corriander Seed Toast
  • 2 tsp Fennel Seeds Toast
  • 1 tsp Fenugeek Seeds Toast

Vegetables

  • 1 head cauliflower broken into flourettes
  • 1 ea Sweet Onion Medium, peeled, diced
  • 8 oz Mixed Mushrooms or Button Washed, Quartered
  • 8 oz Fingerling or baby red bliss potates Washed, halved / quartered
  • 1 tbsp Butter or ghee
  • 1 can Coconut Milk full fat

Instructions
 

Gravy / Paste

  • In a dry frying pan on medium heat, toast all the spices marked toast, until golden brown, and fragrant. thence cool slightly
  • Grind toasted spices in spice grinder, food processor, or mortar and pestle.
  • Add the rest of the for gravy ingredients and work until you have a smooth paste.

Vegetables

  • In a large frying pan, add fat and onions. saute until onions are translucent.
  • add the mushrooms and saute until they dry out, start to take color
  • Add the paste and coconut milk to the pan as well as the cauliflower and potatoes, cover and simmer ~20 minutes, until vegetables are cooked through
  • Uncover and simmer to thicken the sauce.

Notes

I'll serve over basmati rice, with naan to the side.
Perhaps, I'll pass along with some sliced onion, cucumber, lettuce and a couple of whole small peppers.
I'll add a side of yogurt, just to make sure I have a fire extinguisher available if needed.
Tried this recipe?Let us know how it was!