Vegetable Vindaloo

For the spice paste

1 tablespoon cumin seeds
1 tablespoon coriander seeds or ground coriander
2 cardamom pods
1 teaspoon fenugreek
5 cloves
1 inch cassia bark or cinnamon
10 black peppercorns
1 teaspoon yellow mustard seeds
1/2 teaspoon turmeric powder
2 tablespoons sugar
1 tablespoon vinegar
1 tablespoon tamarind paste
3 dried small red chiles (the hot ones), chopped roughly (add 5 if you want it really hot or add 1 if you can’t take the heat), I used fresh
6 cloves garlic, peeled and chopped roughly

For the curry

Oil for frying
2 onions, peeled and finely chopped
4 cups water from a recently boiled kettle
50g/1.7ozs tomato paste
700g/24.7ozs. potatoes, washed and cut into small bite sized pieces
500g/1.1lbs. large sweet potato, peeled and cut into chunks
500g/1.1lbs. Japanese eggplant, trimmed and cut diagonally
500g/1.1lbs green beans, topped and tailed and halved if long
Salt and pepper for seasoning

Vegetable Vindaloo

Step 1 – Measure the cumin, coriander, cardamom, fenugreek, cloves, cassia, peppercorns, mustard seeds, turmeric and sugar. Place in a dry frypan and heat to release the aroma and cook for a minute or two. Grind this up in a mortar and pestle with the vinegar, tamarind paste, chillies and garlic until fine.

Vegetable Vindaloo

Step 2 – Heat oil in a frypan and saute the onions until fragrant and translucent. Add the spice paste and fry for a minute. Then add the tomato paste, 1 cup of water and potato. Simmer with the lid on for 10 minutes. Then add in another cup of water and the sweet potato and simmer for 10 minutes with the lid on. Repeat with 1 cup water and 10 minutes for the eggplant and then lastly do the same for the green beans. Season with salt and pepper and serve with basmati rice.

From notquitenigella.com