A vegan version of this popular spicy and vinegar filled curry! Thought to be an Indian interpretation of the Portuguese dish “vinh d’ahlo” this dish was originally created by Portuguese travelers as a way to preserve meat by using chiles and vinegar for long voyages. When made correctly the heat will not hit you immediately and instead will slowly build as you eat it. So be sure to keep lots of water near by or serve it with this delicious mango smoothie to tame the heat!
This dish requires two specialty ingredients: Kashmiri chiles and curry leaves. Both of these ingredients are very affordable and easily found on Amazon or at your local Indian market. If you absolutely cannot find Kashmiri chiles you can substitute half paprika and half cayenne pepper, but use this substitution as a last resort as the end result will lack the unique flavor the chile provides and will be substantially hotter!
- 2 15 oz can chickpeas (drained)
- 2 large yellow onions (roughly chopped)
- 1 head garlic (about 10-12 cloves)
- 4 Tbsp Kashmiri chile powder
- 1 Tbsp black pepper
- 1 Tbsp ground cumin
- 1 Tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp mustard powder (can sub prepared yellow mustard)
- ½ tsp ground clove
- ½ cup rice vinegar
- 2 limes (juice and zest)
- 2 Tbsp brown sugar
- ¼ cup vegetable oil
- 2 tsp kosher salt
- 2 cups vegetable stock
- 20 dried curry leaves
- In a small bowl combine: Kashmiri chile powder, cumin, cinnamon, black pepper, ginger, salt, mustard powder, clove, brown sugar, lime juice and zest, brown sugar, vinegar, and stir into a paste. *Phew!*
- In a blender or food processor finely minced or puree the onion and garlic together, and set aside.
- In a large skillet over medium-high heat add all of the vegetable oil, and the onion/garlic mixture. Stir well, and cook for roughly 5-10 minutes or until the water is cooked out of the onions.
- NOTE: Because we're cooking the onion and garlic together as a paste your garlic may turn BLUE!!! SO weird! Don't worry though, it just means you have strong garlic and onions and the chemicals between the two are reacting. It is in no way dangerous and will be covered by the strong color of the spice mixture. Enjoy the cool science experiment!
- When the water has cooked off of the onions reduce the heat to medium and add the spice paste. Stir the paste into the onions, and cook 3-5 minutes stirring constantly. Do not allow the mixture to burn.
- Add the chickpeas to the pan and coat well in the onion and spice mixture. Crumble in the curry leaves, and add the vegetable stock. Stir well, and cook through for 5 minutes longer. If you want a thinner broth feel free to add more vegetable stock as desired.
- Enjoy with steamed rice and a cooling smoothing!
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