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Vegetable Vindaloo Recipe

Ingredients:

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Cooking Method for Vegetable Vindaloo

Serves 4

To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Freeze any extra you make for next time.

Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour.

Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes.

Now add your 800g Diced Mixed Vegetables. 1cm Diced cubes or thereabouts stir in well.

Mix the Chopped Tomatoes, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10-20 minutes until vegetables are cooked through. Stir occasionally.

Add the cooked potatoes

Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

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