Vegan Pumpkin Vindaloo Recipe Revealed
Updated: Jan 8
Can you believe summer is already over? With fall right around the corner, you are probably noticing the evenings getting cooler, the leaves starting to change, and loads of pumpkin displays popping up at your local supermarket.
With the change of season and temperature, what a great recipe to warm up and invigorate your taste buds to many healing properties linked to Indian spices, cooking, and local ingredients.
Believe it or not, pumpkin or Kaddu as its know in parts of India is the national vegetable of the nation of 1.3 billion people.
There are a variety of different types of Pumpkins grown across India, and have also been a longtime favorite ingredient of chef & restaurateurs Raj & Bina Sharma of Bombay Mahal in Brunswick, Maine.
The couple moved to the coastal state of Maine from Germany & the United Kingdom 30 years ago & share their family recipe for a hearty & healthy vegan vindaloo for Maine's cold evenings.
Vindaloo is a well-known Indian curry, which was popularized by Portuguese settlers who came to the western Indian beach state of Goa. Based on the Portuguese dish 'Carne de Vinha d’alhos' which means ‘meat in garlic wine marinade’ vindaloos have become a globally known dish and heavily popularized as staples in British Indian curry houses known to bring that fiery spice & tangy taste to diners.
Ingredients (Serves 4):
· 1 medium sized Pumpkin
· 2 medium sized boiled potatoes diced
· 1 medium onion finely chopped
· 1 medium 16 oz can of tomato puree
· 2 tablespoons of vegetable oil
· 1 cup of room temperature water
· 1 tablespoon of freshly chopped ginger
· 1 tablespoon of freshly chopped garlic
· ¼ teaspoon of mustard seeds
· ½ teaspoon of turmeric
· 1 teaspoon of salt
· 1 bay leaf
· 1 stick of cinnamon broken
· 1 teaspoon of cumin seeds
· ½ teaspoon of cumin seed powder
· ½ teaspoon of coriander seed powder
· 1 teaspoon of garam masala
· ½ teaspoon of cayenne powder
· ½ teaspoon of sugar
· 1 tablespoon of white vinegar
· 1 green chili finely chopped (optional)
· 1 tablespoon of freshly chopped cilantro
1) Peel your medium sized pumpkin all around removing all excess seeds and pulp inside, and dice into cubed sized pieces
2) Rinse your diced pumpkin pieces and start to boil them in water in a large pot for 10 minutes
3) Peel your potatoes and bring to boil for at least 25 minutes until they soften. After this dice into cube sized pieces
4) Bring a large saucepan to medium heat with two tablespoons of vegetable oil. Once the pan is hot, throw in most of your spices to include: mustard seeds, cumin seeds, cinnamon stick broken, turmeric, bay leaf, coriander seeds. Carefully stir until your seeds start to make a crackling & jumpy noise
5) Next add in your freshly chopped ginger and garlic and let sauté for one minute after adding in your chopped onions and fresh chili if you choose additional heat
6) Add in your salt, sugar, cumin seed powder, coriander powder, cayenne powder and thoroughly stir the base for your vindaloo for 3-4 minutes ensuring your spices do not burn and your onions become caramelized
7) Stir in one cup of water and tomato puree while thoroughly mixing together. Place lid on your saucepan to bring to a simmer
8) After 5 minutes add in your diced pumpkin and potatoes to your vindaloo gravy sauce and bring the entire mixture to boil for 5 minutes
9) Use a knife to check to see if your pumpkin and potatoes are soft enough during this step. If you feel they need more time, allow 3-4 additional minutes for them to soften up without becoming too soft or mushy.
10) Within the last few minutes of simmering, stir in vinegar for that famous vindaloo tangy taste, garam masala, and freshly chopped cilantro to garnish. Serve with basmati rice or your favorite Indian flatbread such as roti or naan.