Vindaloo is not typically found on many vegetarian food blogs. That’s because it’s a Portuguese-Indian hybrid recipe where meat (typically pork) is marinated in wine-vinegar and garlic with curry, cinnamon, and cardamom. For this recipe, I skipped the marinade and choose to replace the meat with chickpeas. I find that chickpeas deliver a delightful texture and flavor when cooked in stew-like sauces. You could also use tofu, kidney beans, or cannellini beans ㅡ but I’m going to recommend following the recipe as-is. It’s delicious!
The thing about a good Vindaloo is that it’s all about the spices! This recipe uses 9 different kinds, but they are all easy to add and important for the Vindaloo’s one-of-a-kind flavor. I am in love with this recipe and I know you will be too! When you make this dish, be sure to tag @sweet.pea.living or use the hashtag #sweetpealiving on Instagram!
Chickpea Vindaloo
Ingredients
- ½ red onion sliced
- 1 red bell pepper diced
- 1 tbsp ground stone mustard
- 1 tbsp Garam Masala spice
- ½ tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp ground black pepper
- 1 tbsp paprika
- ½ tsp cinnamon
- ½ tsp crushed red chili flakes
- 28 oz crushed tomatoes
- 2 tbsp ginger garlic paste
- 45 oz chickpeas rinsed and drained
- 2 tbsp balsamic vinegar
- 2 tbsp coconut sugar
- 1 tsp salt
- ½ lemon, juiced
Optional Ingredients
- cauliflower rice or brown rice
- naan
- green onion chopped
Instructions
- Saute onions and bell pepper over medium-high heat for 5 minutes, until soft. Add mustard and spices. Cook and stir for 2 minutes.
- Add crushed tomatoes, garlic ginger paste, chickpeas, balsamic vinegar, sugar, salt, and lemon juice. Turn the heat up and cook until bubbling, about 8 minutes. Lower heat and simmer for 10-15 minutes.
- Serve hot with rice and naan. Enjoy!
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