Name: Vegetable Vindaloo
Cook time: 1 h
Total time: 1 h
Ingredients: ½ teaspoon cumin seeds; ¾ teaspoon mustard seeds; 1 teaspoon coriander seeds; 2 cloves; 4 black peppercorns; 1 dried red chile, or ½ teaspoon red pepper flakes; ½ teaspoon ground turmeric; 1 teaspoon sweet paprika; 1 teaspoon hot paprika (or substitute an additional teaspoon of sweet paprika for a milder sauce); ½ teaspoon cinnamon; ½ teaspoon ground cardamom; 6 cloves garlic, peeled; 1 (1 inch) piece fresh ginger, peeled; 1 ½ teaspoons salt; 2 teaspoons apple cider vinegar; Juice of half a lemon; 1 (14.5 ounce) can whole tomatoes; 1 cup vegetable stock or water; 1 tablespoon grape seed oil or refined coconut oil; 1 large red onion, chopped; 1 small Italian eggplant, cubed; 8 ounces cremini mushrooms, halved if small, quartered if large; 1 small or ½ large head cauliflower, cut into bite-sized florets; 1 (14 to 16 ounce) canned chickpeas, drained and rinsed, or 1 3/4 cup cooked; 1 cup frozen peas; 1 ½ tablespoons balsamic vinegar; 1 teaspoon sugar (optional); Chopped cilantro, to garnish

For the Sauce

½ teaspoon cumin seeds

¾ teaspoon mustard seeds

1 teaspoon coriander seeds

2 cloves

4 black peppercorns

1 dried red chile, or ½ teaspoon red pepper flakes

½ teaspoon ground turmeric

1 teaspoon sweet paprika

1 teaspoon hot paprika (or substitute an additional teaspoon of sweet paprika for a milder sauce)

½ teaspoon cinnamon

½ teaspoon ground cardamom

6 cloves garlic, peeled

1 (1 inch) piece fresh ginger, peeled

1 ½ teaspoons salt

2 teaspoons apple cider vinegar

Juice of half a lemon

1 (14.5 ounce) can whole tomatoes

1 cup vegetable stock or water

For the Curry

1 tablespoon grape seed oil or refined coconut oil

1 large red onion, chopped

1 small Italian eggplant, cubed

8 ounces cremini mushrooms, halved if small, quartered if large

1 small or ½ large head cauliflower, cut into bite-sized florets

1 (14 to 16 ounce) canned chickpeas, drained and rinsed, or 1 3/4 cup cooked

1 cup frozen peas

1 ½ tablespoons balsamic vinegar

1 teaspoon sugar (optional)

Chopped cilantro, to garnish

Combine all the ingredients for the sauce in a high-speed blender, and blend on high until smooth. If you don’t have a high-speed blender, first grind the whole spices in a spice grinder or mortar and pestle, then add everything to a blender or food processor and process until smooth. Set aside until needed.

Heat the oil in a wide, deep saucepan over medium-high heat. When hot, add the onion and a pinch of salt, and cook until softened and translucent, approximately 7 to 10 minutes. Add the eggplant, mushrooms, and cauliflower, and cook for an additional 2 to 3 minutes, until just heated. Pour the blended sauce over the vegetables, mixing well, and bring to a boil. Cover, reduce the heat to medium-low, and allow to cook for 15 minutes.

Stir in the chickpeas, frozen peas, vinegar, and sugar, then allow to cook for 15 to 20 minutes more, until the vegetables are very tender. Taste, adjust seasonings as necessary, and garnish with cilantro just before serving. Leftovers will keep in the refrigerator for 3 to 5 days.