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Indian Vindaloo Vegetables


2 Tbsp vegetable oil
1/3 tsp asafoetida powder
1/2 onion, chopped
1/4 tsp turmeric powder
1/2 tsp Vindaloo curry
1/4 tsp salt
1 carrot, chopped
1 small potato cut in quarters
1 tomato, chopped
1/4 tsp black pepper

In a medium nonstick pan, heat up vegetable oil. Add asafoetida and let it dissolve until fragrant (30 seconds). Add chopped onion and saute on medium heat for 10 minutes. Add spices: Turmeric, Vindaloo curry & salt. Add potatoes, carrots and tomato. Cover and cook for 20 minutes until soft. Season with black pepper and cook for another 5 minutes.

Serve with rice or lentils