Goa Vindaloo Voyage
Goa vindaloo is a fiery curry dish that is a staple of Indian cuisine. It is typically made with pork or chicken, and is characterized by its use of vinegar and red chili peppers. This recipe for Goa vindaloo is a vegetarian version of the classic dish, and uses a variety of spices to create a complex and flavorful curry. The coconut oil adds a richness and depth of flavor to the dish, while the onion, garlic, and ginger provide a base of aromatics. The tomato paste adds a touch of acidity and sweetness, while the cumin, coriander, and red chili powder provide warmth and spice. The vegetable broth rounds out the flavors and helps to create a smooth and flavorful sauce.
Vindaloo is a dish that has a long and storied history. It is thought to have originated in the Indian state of Goa, which was a Portuguese colony for over 450 years. The Portuguese introduced a variety of new ingredients to India, including tomatoes, potatoes, and chili peppers. These ingredients were quickly adopted by Indian cooks, and were used to create new and innovative dishes. Vindaloo is one such dish, and it is thought to have been created by Goan cooks who were experimenting with these new ingredients. The name "vindaloo" is thought to be derived from the Portuguese words "vinho" (wine) and "alho" (garlic). This suggests that the original vindaloo recipe may have included wine and garlic, although these ingredients are not typically used in modern versions of the dish. Vindaloo quickly became popular in Goa, and it eventually spread to other parts of India. Today, vindaloo is one of the most popular Indian dishes in the world, and it is enjoyed by people of all cultures.
Goa Vindaloo Voyage Goa Vindaloo Voyage Goa Vindaloo Voyage Goa Vindaloo Voyage
Prep time: 10 | Cook time: 30 | Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red chili powder
  • 1 cup vegetable broth
Instructions
  1. Heat coconut oil in a large saucepan over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, ginger, tomato paste, cumin, coriander, and red chili powder and cook for 1 minute more, stirring frequently.
  4. Add vegetable broth and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender.
Why It Works
  • The use of coconut oil adds a richness and depth of flavor to the dish.
  • The onion, garlic, and ginger provide a base of aromatics.
  • The tomato paste adds a touch of acidity and sweetness.
  • The cumin, coriander, and red chili powder provide warmth and spice.
  • The vegetable broth rounds out the flavors and helps to create a smooth and flavorful sauce.