Maya Kaimal Spicy Potato Vindaloo with Surekha Rice
/Whether or not you like spicy food, you will absolutely enjoy Maya Kaimal's Spicy Vindaloo Simmer Sauce, which also happens to be vegan! It's just spicy enough to say - "Hey, that's got a good kick!" But if you're like me, you're going to add a lot more hot peppers to make sure it's as spicy as they make it in Goa, India – where this style of sauce originates.
Vindaloo curries are meant to be fiery and sour, not only because they offer green chilies, but also because they showcase vinegar and tamarind, which add a tangy and bold flavor. These curries are flexible too. You can pack your vindaloo with your favorite ingredients ranging from vegetables-only to shrimp, chicken, lamb, or beef.
There are a lot of theories about why people like to eat spicy food, and many of them revolve around the notion that spicy foods are popular in countries with hot climates. In Goa, the average daytime high in is between 85-93 degrees Fahrenheit, year-round, so the climate pattern fits Goan cuisine to a T.
While some theories state that spicy foods are popular in hot climates because they preserve shelf-life (e.g. they have anti-microbial properties) or because spicy foods like chilies simply grow well there, my favorite theory is that people like spicy foods in hot climates because they make you sweat and cool you off when the sun is blazing down on the back of your neck.
I didn't think much of this theory until I traveled to Thailand several years ago. Consuming Thai levels of spiciness for two weeks in 90-degree temperatures and a considerable amount of humidity convinced me that this theory IS true! While my mouth was on fire constantly throughout the trip (Thai spicy in Thailand is no joke), their chili-infused dishes really cooled me off. Plus, they helped me stay hydrated because I drank a lot of fluids during and after my meals.
So where was I going with this? Oh, right – this spicy vegetarian vindaloo I've prepared for you is perfect for summer. It's quick to cook in the kitchen, which means your kitchen won't get suffer from additional heat, especially if you don’t have an air conditioner. Plus, you'll spend even less time in the kitchen when you make it with Maya Kaimal's delicious Surekha rice.
Pronounced sir-RAY-ka, I opted for Maya Kaimal’s Turmeric + Cumin rice, which smells incredible from the moment you open up the pouch. This South Indian rice is closer to brown rice than white rice in its nutritional content, and with a cook time of 90 seconds, it’s a healthful rice that anyone can get behind.
A spicy curry in 30 minutes or less + quick cooking rice is definitely my kind of summer meal!
Maya Kaimal Spicy Potato Vindaloo with Surekha Rice
Time: 30 Minutes
Serves: 4
Ingredients
1 tbsp extra virgin olive oil
1 medium onion, chopped
3 serrano peppers, seeded, chopped
3 garlic cloves, finely chipped
1 lb Yukon gold potatoes, peeled and diced
1 (15 oz) can garbanzo beans, drained
2 cups vegetable broth
2 tbsp white vinegar
Maya Kaimal Spicy Vindaloo Simmer Sauce
3 vine ripe tomatoes, cut into wedges
1 cinnamon stick
Kosher salt and freshly ground black pepper
To Serve
2 pouches Maya Kaimal Turmeric + Cumin Surekha Rice
Greek yogurt
Chopped cilantro
Directions
In a large pot or Dutch oven, heat 1 tbsp olive oil over medium high heat. Add onions and serranos and cook until softened, about 5 minutes. Stir in garlic and tomatoes and allow to simmer until the garlic is fragrant, about 30 seconds. Add potatoes, garbanzo beans, vegetable broth, simmer sauce, vinegar, and cinnamon. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 20-25 minutes, until the potatoes can easily be pierced with a fork. Season to taste with kosher salt and freshly ground black pepper.
Prepare Surekha rice according to package directions.
Divide rice between plates and spoon over vindaloo sauce. Garnish with Greek yogurt and chopped cilantro, if desired.
If you loved this recipe, you will also love my recipes for: Maya Kaimal Chicken Chaat, Everyday Dal Tamarind & Kidney Bean Pizza, and Chicken Tikka Masala Enchiladas!
