A sweet and sour curry of sweet potatoes and chickpeas.
Short History: Vindaloo is actually a mispronounced Portuguese phrase – carne de vinha d’alhos – which means meat that has been marinated in wine vinegar and garlic. The dish came over to India with Portuguese explorers during the 15th century. The British who occupied India during the late 18th to early 19th century took a recipe back to England, and it eventually moved further away from its Portuguese roots, and actually became spicier! This version of Vindaloo curry from The Vegan Taste will provide you with iron, fiber, protein, and a variety of different vitamins!
Reheating Instructions: Warm over medium heat for 2 to 3 minutes.
“Absolutely wonderful. One of my favorite things about these meals are the ones that are truly as easy as just heating them up for really busy nights.” Kelly Co. from Mesa
“Amazing! One of my all time favorites!” – Steve Ke. from Peoria