Roasted veg vindaloo with golden gnarly chicken skewers

Serves 6-8

  • For the paste:

  • 1 whole bulb of garlic, cloves separated and peeled

  • 1 heaped tablespoon turmeric

  • 1 heaped tablespoon garam masala

  • 2 heaped tablespoons raisins

  • 1 level teaspoon of sea salt

  • 1 level teaspoon of ground cumin

  • 1 heaped teaspoon fennel seeds

  • 2 dried red chillies

  • a bunch of fresh coriander, leaves picked and stalks chopped

  • 1 red onion, peeled and roughly chopped

  • 200 ml white wine vinegar

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons rapeseed or olive oil

  • For the chicken skewers:

  • 4 x 150 g skinless free-range chicken breast

  • rapeseed or olive oil

  • 1 lemon

  • For the curry:

  • 1 kg large ripe tomatoes

  • sea salt

  • freshly ground pepper

  • 1 cauliflower, broken into florets, stalk sliced, leaves removed

  • 3 red onions, peeled and roughly sliced

  • 1x 400 g tin of chickpeas

  • 500 ml organic chicken or vegetable stock

  • 500 g mixed peas, broad beans and sweetcorn

  • 1 x 200 g bag of baby spinach

  • Optional:

  • natural yoghurt, to serve

  • 1 fresh red chilli, deseeded and finely chopped

I was cooking with some of the Goan community in Leeds and was interested to learn that vindaloo, a curry famous all over the UK, is actually from Goa but has European roots. That part of India was, for many hundreds of years, actually under Portuguese control. It was the Portuguese who introduced vinegar to Goa and put the 'vin' (vinegar) in vindaloo ('loo' was the garlic). With this recipe, you're creating a wonderful standout vegetable curry but then adding a meat kicker for any non- veggies at the table. It's a great one for a mixed dinner party – everyone's happy.



Preheat your oven to 200°C/400°F/gas 6. Put all the paste ingredients except the coriander leaves into a liquidizer and whiz until smooth, then scrape the paste out into a bowl. Roughly chop the tomatoes and add to the liquidizer, season well, then blitz until smooth and put aside for later. In a large casserole-type pan, toss the cauliflower florets and red onions with half the curry paste. Add 600ml of water, and roast in the hot oven for 40 minutes, stirring halfway through. Meanwhile, cut the chicken into finger-sized strips, toss them in the bowl with the remaining curry paste, cover and pop into the fridge.



After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas,along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes, or until the consistency you like. Meanwhile, preheat a large griddle pan over a high heat. Thread the chicken pieces on to 6 or 8 metal or wooden skewers. Drizzle with a little oil, season from a height, and cook on the screaming hot griddle for around 10 to 12 minutes, turning each one every now and again, until gnarly, sizzly and cooked through. Squeeze over some lemon juice and give the pan a good shake, scraping the bottom of the pan for around 30 seconds to get all the intense flavour. Transfer everything to a plate and set aside.



Go back to your curry and mash a few times to thicken up the sauce. Add the delicate veggies (peas, beans, corn and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning.Marble through a few dollops of yoghurt, scatter over the reserved coriander leaves and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table. Serve with fluffy rice, the chicken skewers and anything else you fancy.

Nutritional Information

Roasted veg vindaloo with golden gnarly chicken skewers

The perfect dinner party recipe

0 foodies cooked this
This is a standout vegetable curry with a cheeky meat kicker for any non- veggies at the table – everyone’s happy.
Serves 6-8
1h 30m
Super easy
Method

I was cooking with some of the Goan community in Leeds and was interested to learn that vindaloo, a curry famous all over the UK, is actually from Goa but has European roots. That part of India was, for many hundreds of years, actually under Portuguese control. It was the Portuguese who introduced vinegar to Goa and put the 'vin' (vinegar) in vindaloo ('loo' was the garlic). With this recipe, you're creating a wonderful standout vegetable curry but then adding a meat kicker for any non- veggies at the table. It's a great one for a mixed dinner party – everyone's happy.

Preheat your oven to 200°C/400°F/gas 6. Put all the paste ingredients except the coriander leaves into a liquidizer and whiz until smooth, then scrape the paste out into a bowl. Roughly chop the tomatoes and add to the liquidizer, season well, then blitz until smooth and put aside for later. In a large casserole-type pan, toss the cauliflower florets and red onions with half the curry paste. Add 600ml of water, and roast in the hot oven for 40 minutes, stirring halfway through. Meanwhile, cut the chicken into finger-sized strips, toss them in the bowl with the remaining curry paste, cover and pop into the fridge.

After 40 minutes, carefully move the hot pan from the oven to the hob. Drain and add the chickpeas,along with the stock and blitzed tomatoes and simmer on a medium heat for about 30 minutes, or until the consistency you like. Meanwhile, preheat a large griddle pan over a high heat. Thread the chicken pieces on to 6 or 8 metal or wooden skewers. Drizzle with a little oil, season from a height, and cook on the screaming hot griddle for around 10 to 12 minutes, turning each one every now and again, until gnarly, sizzly and cooked through. Squeeze over some lemon juice and give the pan a good shake, scraping the bottom of the pan for around 30 seconds to get all the intense flavour. Transfer everything to a plate and set aside.

Go back to your curry and mash a few times to thicken up the sauce. Add the delicate veggies (peas, beans, corn and spinach) for the last 3 minutes of cooking, then have a taste and correct the seasoning.Marble through a few dollops of yoghurt, scatter over the reserved coriander leaves and chopped fresh chilli (leave the seeds in for extra heat), then take straight to the table. Serve with fluffy rice, the chicken skewers and anything else you fancy.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 544
    27%
  • Carbs 66.8g
    26%
  • Sugar 12.6g 14%
  • Fat 11.6g 17%
  • Saturates 2.3g 12%
  • Protein 37.7g 84%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • For the paste:

  • 1 whole bulb of garlic, cloves separated and peeled

  • 1 heaped tablespoon turmeric

  • 1 heaped tablespoon garam masala

  • 2 heaped tablespoons raisins

  • 1 level teaspoon of sea salt

  • 1 level teaspoon of ground cumin

  • 1 heaped teaspoon fennel seeds

  • 2 dried red chillies

  • a bunch of fresh coriander, leaves picked and stalks chopped

  • 1 red onion, peeled and roughly chopped

  • 200 ml white wine vinegar

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons rapeseed or olive oil

  • For the chicken skewers:

  • 4 x 150 g skinless free-range chicken breast

  • rapeseed or olive oil

  • 1 lemon

  • For the curry:

  • 1 kg large ripe tomatoes

  • sea salt

  • freshly ground pepper

  • 1 cauliflower, broken into florets, stalk sliced, leaves removed

  • 3 red onions, peeled and roughly sliced

  • 1x 400 g tin of chickpeas

  • 500 ml organic chicken or vegetable stock

  • 500 g mixed peas, broad beans and sweetcorn

  • 1 x 200 g bag of baby spinach

  • Optional:

  • natural yoghurt, to serve

  • 1 fresh red chilli, deseeded and finely chopped