Recipe Name vegan vindaloo Submitted by Guest Recipe Description a vegan twist on an Indian classic Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount Measure 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 Steps Sequence Step 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.