Friday, March 1, 2013

Sukhi's Vindaloo Curry

Sukhi's Indian sauces and chutneys are the best prepared Indian sauces I've had yet. The sauces are more like pastes that you have to mix with water to reconstitute, but despite that, they are very tasty with just the right mix of spices.  For this recipe, I used the Vindaloo Curry Sauce from the Home Chef Collection. It coated the vegetables just right and tasted like a meal I'd get in a traditional Indian restaurant. It is listed as medium spicy, which is about right. You get a lot of flavor from the spices including ginger, garlic, black pepper, cayenne pepper, paprika, garlic powder, turmeric, cinnamon, and cardamom, without it being too spicy.

You could substitute potatoes for the chickpeas if you are looking for a heavier meal. Best, of all, it states that you could "create a great vegan dish with vegetables and potatoes" on the package. Vegans love when companies put the word "vegan" on packages. *sending Sukhi's vegan love*

Sukhi's Vindaloo Curry
Serves 3-4

  • Cooking spray or oil
  • 3 small carrots, peeled and sliced
  • 1/2 large head cauliflower, broken into florets
  • 1/2 14.5-ounce can chickpeas
  • 1 Package Sukhi's Vindaloo Curry Sauce
  • 1 cup water
  • Brown basmati rice to serve
Heat a saute pan over medium heat. Add oil or cooking spray and add vegetables. Saute until slightly soft for 4-5 minutes. Add the curry sauce and one cup of water and mix everything up. Simmer for 20 minutes or so, until vegetables are tender and coated in the sauce.

Serve over brown basmati rice.

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