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Veg Vindaloo
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3 ratings
Preparation : 10 min
Cooking : 6 h 
Total time : 6 h 10 Rest : 0 minAccessories :
6 people
250 g dried chickpeas, rinsed
25 tsp of vindaloo curry paste (125 g)
2 tbsp tomato paste
600 g sweet potato, cut into 2cm cubes
1 L water
80 ml extra-virgin olive oil
2 brown onions, peeled and finely sliced
1 chicken-style stock cubes
1 tsp fine salt
Associated products
RECIPE STEPS
1
Place the Cocotte on it’s pre-installed stand on the Cook Expert. Heat on searing function for 15 minutes, 160°C, lid removed. Add olive oil.
- 80 ml extra-virgin olive oil
Sauté |
15:00 / / 160°C
2
Once oil is hot, add onion. Sauté for the remaining time left on the searing program, stirring periodically. Use a silicone or wooden utensil to ensure you don’t scratch your Cocotte.
- 2 brown onions, peeled and finely sliced
3
Add chickpeas, curry paste, stock cubes, tomato paste, salt, sweet potato and water. Give everything a good stir to combine. Cook on simmering function for 4 hours, 120°C, lid on.
- 250 g dried chickpeas, rinsed
- 175 tsp of vindaloo curry paste (125 g)
- 2 tbsp tomato paste
- 600 g sweet potato, cut into 2cm cubes
- 1 L water
- 1 tsp fine salt
- 1 chicken-style stock cubes
Simmering |
04:00:00 / / 120°C
4
Done ! Your curry is ready to eat and enjoy. I love serving it straight to the table in the stylish Cocotte. Just one dish for you sauteing, slow cooking and serving!
Alyce Alexandra
Recipes submitted by consumers are not tested by Magimix.
1 comment
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amazing added semi cooked lentils, celery, 2 vege stock cubes and fresh tomatoes to make a very tasty dish. cooked for 2 hours. the taste was superb