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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | small | Onion, chopped | 3 | small | serano peppers fresh | 3 | teaspoon | 1 inch piece of fresh ginger, peeled and cut into slices | 4 | cloves | garlic minced | 1/4 | cup | Vinegar, apple cider | 1 | tablespoon | chile, hot, green or red, chopped | 1 | teaspoon | turmeric, ground | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | cilantro, fresh, chopped | 1/4 | teaspoon | black pepper, freshly ground | 1/4 | teaspoon | cayenne pepper | 1 | tablespoon | canola oil | 1 | teaspoon | mustard,black seeds | 1 | tablespoons | cinnamon, ground | 1 1/2 | tablespoon | cardamom pod (1 pod) | 2/3 | cup, chopped | Carrots | 1 | cup | Peppers, sweet, green chopped 1 whole medium | 1 | can (16 fl oz) | tomatoes canned, diced | 1/2 | cup (8 fl oz) | water | 1 | teaspoon | lemon juice | 1/2 | teaspoon | salt | 1 | block | extra firm | 10 | ounce | Potato, white, flesh and skin, raw |
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Steps
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Sequence
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Step
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| | 1 | put first 11 ingredients (through cayenne pepper) in a food processor and process until smooth | | 2 | heat oil. Add mustard seeds, cardamom, cinnamon, saute for 1 min. | | 3 | add carrots, green peppers, tofu and potato. Add vindaloo paste. simmer 10 minutes | | 4 | add tomatoes and remaining liquids. cover simmer for 30 minutes until carrots and potato are tender. |
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