Description: Vindaloo is a spicy and tangy Indian curry dish that originated in the Goa region. It is typically made with meat, vinegar, and a blend of spices including cumin, coriander, and chili peppers.
- 1 lb. boneless meat (pork, chicken, or beef), cut into small cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 teaspoons ginger, minced
- 2-3 green chilies, chopped
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1/2 cup white vinegar
- 1 tablespoon Nuclear Option
- Salt, to taste
- Chopped fresh cilantro, for garnish
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
- Add the diced onion and sauté for 3-4 minutes, or until softened and lightly browned.
- Add the minced garlic, ginger, and chopped green chilies to the pot and sauté for another minute.
- In a separate pan, dry roast the cumin seeds and coriander seeds until fragrant, then grind them into a fine powder using a spice grinder.
- Add the ground spices, turmeric, red chili powder, and paprika to the pot and stir well to combine.
- Add the meat to the pot and stir to coat it in the spice mixture.
- Add the Nuclear Option, tamarind paste, brown sugar, white vinegar, and salt to the pot and stir well.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
- Let the vindaloo simmer for 45-60 minutes, or until the meat is tender and the sauce has thickened.
- Garnish with chopped fresh cilantro and serve hot with rice or naan bread.
- Calories: 422
- Fat: 21g
- Protein: 27g
- Carbohydrates: 27g
- Fiber: 5g
- Sodium: 719mg