Gari (tamarind Vegetable Vindaloo) Recipe

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Ingredients:

Serving

3/4 cup peanut oil
1 1/4-1 1/2 lbs onions, peeled and thinly slice
6 cloves garlic, peeled and slivered
3/4-1 lb new potato, unpeeled,cut into 1 inch cubes
1 lb mixed vegetables ( zucchini , carrots , green pepper , cauliflower , etc.)
1/2 tsp paprika
1/2 tsp turmeric
1 tsp fenugreek seeds
1 1/2 tbsp minced fresh ginger
1/2 tsp salt , to taste
2 hot green chilies, trimmed and chopped ,seeds included (about 1/4cup)
2/3 cup water
1 tsp tamarind paste (or substitute 1 tbsp lime juice & 1 tsp molasses)
1 1/2 tsp garam masala ( indian spice mix)
1/2 tsp whole cardamom seed, de-podded
1/8 tsp ground cloves
1/4 tsp cayenne (or more to taste)
1 tbsp shredded unsweetened coconut
1/3 cup fresh peas
1 1/2 tbsp cilantro, chopped

Directions:

Bring a large pot of water to a boil.
Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
Fry at medium-high heat until the onion starts to brown (about 10 minutes).
Set aside, off the heat.
Drop the potatoes in the boiling water and boil 10 minutes.
Drain and set aside.
Slice the vegetables about 1/2 inch thick.
Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
Reheat until sizzling a bit and add 2/3 C water.
Stir in the vegetables (except the peas) and the potatoes.
Simmer 20 minutes, covered.
Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
Cool them under cold running water and reserve.
Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
Garnished with cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	626.92 Kcal (2625 kJ)
Calories from fat	393.8 Kcal
		% Daily Value*
Total Fat	43.76g	67%
Sodium	409.75mg	17%
Potassium	921.35mg	20%
Total Carbs	54.91g	18%
Sugars	11.88g	48%
Dietary Fiber	12.17g	49%
Protein	8.4g	17%
Vitamin C	53.6mg	89%
Vitamin A	1mg	34%
Iron	3mg	17%
Calcium	114.8mg	11%

Amount Per 100 g
Calories	118.17 Kcal (495 kJ)
Calories from fat	74.23 Kcal
		% Daily Value*
Total Fat	8.25g	67%
Sodium	77.24mg	17%
Potassium	173.68mg	20%
Total Carbs	10.35g	18%
Sugars	2.24g	48%
Dietary Fiber	2.29g	49%
Protein	1.58g	17%
Vitamin C	10.1mg	89%
Vitamin A	0.2mg	34%
Iron	0.6mg	17%
Calcium	21.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.4

Points
17

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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