Veggie Vindaloo Curry
Rajah Hot Curry Powder adds a fiery kick to this roasted vegetable vindaloo, with lots of fresh garlic and ginger giving extra depth of flavour. Serve with crispy poppadoms for an unforgettable vegetarian feast.
- 800 g mixed vegetables
- 45 ml vegetable oil plus extra for frying
- 2 tbsp Rajah Hot Curry Powder
- 1 tsp mustard powder
- salt and freshly ground black pepper
- 1/4 cup vinegar
- 1 tsp brown sugar
- 2 onions chopped
- 6 cloves garlic crushed
- 1 x 5 cm piece fresh ginger root grated
- 2 cups vegetable stock
- 6 poppadoms to serve
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