Gari Tamarind Vegetable Vindaloo
Discover the bold and tangy flavors of Gari Tamarind Vegetable Vindaloo, a vibrant plant-based dish that combines the rich heritage of Indian cuisine with a unique twist! This hearty curry features tender vegetables like potatoes, carrots, cauliflower, and green beans, simmered in a spiced tomato base infused with tamarind paste for a perfectly balanced tang. The addition of gari (fermented cassava) introduces a subtle sourness and a delightful texture, making it an irresistible standout. Spiced with aromatic cumin, turmeric, and chili powder, this vegan vindaloo is both comforting and intense, appealing to spice lovers and adventurous palates alike. Ready in just an hour, it’s perfect for weeknight dinners or special occasions. Serve it over fluffy steamed rice or with warm naan bread for a satisfying and flavorful meal.
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Recipe Information
Ingredients
- 100 grams Gari (fermented cassava)
- 2 tablespoons Tamarind paste
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 medium Potatoes, diced
- 2 medium Carrots, sliced
- 200 grams Cauliflower florets
- 150 grams Green beans, trimmed and cut into 2-inch pieces
- 400 grams Crushed tomatoes
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 500 milliliters Vegetable stock or water
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the gari under cold water to reduce its sourness, then soak it in warm water for 10 minutes. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion to the pot and sauté until golden brown, about 5–7 minutes.
Stir in the ginger-garlic paste and cook for an additional 1 minute.
Add the diced potatoes, sliced carrots, cauliflower florets, and green beans. Sauté the vegetables for 3–4 minutes.
Mix in the crushed tomatoes, curry powder, ground turmeric, red chili powder, and salt. Cook for 5 minutes until the mixture thickens and the spices are fully absorbed.
Stir in the tamarind paste, the soaked gari, and the sugar. Add the vegetable stock or water to loosen the mixture.
Bring the curry to a boil, then reduce to a simmer. Cover the pot and let it cook for 20 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust the seasoning, adding more salt or tamarind paste if needed.
Garnish with fresh cilantro before serving. Serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
1456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7516 mg | 327% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 58.7 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5262 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
