Vindaloo style curry from Goa

Ingredients for 4 servings:

• ½ garlic bulb(s)
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp raisins
• 1 tsp sea salt
• 1 tsp fennel seeds
• 1 tsp sambal oelek
• 1 onion(s), red
• 100 ml white wine vinegar
• 1 tbsp rapeseed oil
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce, vegan
• 1 bunch of coriander leaves
• 500 g tomatoes
• 1 tsp sea salt and pepper, green, ground
• 1 small head of cauliflower
• 2 onions, red
• 250 g peas, frozen
• 100 g chard
• 160 g basmati rice
• 1 tsp turmeric powder
• 1 tsp sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

vegan

Cook the basmati rice in salted water according to the package instructions and add the turmeric powder. Preheat the oven to 200°C (top/bottom heat). Peel and roughly chop the garlic and onion. Finely puree all the ingredients for the curry paste, except the coriander, with a hand blender and place in a bowl. Place the curry paste in a large ovenproof pot. Cut the cauliflower into small florets. Peel and strip the onion. Add both to the curry paste and add 600ml of water. Braise the vegetables in the oven for about 40 minutes. Wash the tomatoes, chop them into large pieces, and puree them as well. Remove the curry from the oven. Stir and add the pureed tomatoes and peas, and braise in the oven at medium heat for another 20 minutes. Wash the chard and cut them into small pieces. Remove the pot from the oven. Stir, season to taste, and add salt and pepper if desired. Add the chard and return it to the oven for another 15 minutes. Wash and chop the coriander, and add it to the curry. Remove from the oven. Season to taste and serve. Vegan curry sausages from meat it go well with this dish. https://www.vegan-cooking-with-thalija.de/archive/856