Name: Vegetable Vindaloo
Prep time: 20 min
Cook time: 18 min
Yield: 6 servings
Ingredients: 1 eggplant ((large. I prefer this kind for this dish because it has a heftier texture. Cut the eggplant into a chunky dice)); 12-15 crimini mushrooms ((use button or even shiitake if you prefer), halved or quartered if large); 2 medium red onions ((chopped)); 2 cups crushed tomatoes; 1 tbsp vegetable oil; 1/4 cup chopped coriander leaves; 4 spring onions ((white and green parts, chopped)); 1 2- inch cinnamon stick; 2 tsp black mustard seeds; 2 tbsp balsamic vinegar ((this recipe traditionally uses white vinegar but I prefer balsamic because it's sweeter and the flavor goes better with the veggies)); 1 tbsp extra virgin olive oil; 6-8 cloves garlic ((minced)); 1 inch piece ginger ((chopped)); 2 tbsp garam masala; 1/2 tsp turmeric; 1 tsp red chile pepper powder ((use more or less per your taste)); 1 tbsp mustard seeds, ground; 1 tbsp coriander seeds, ground; 1 tsp cumin seeds, ground; 1 tsp sugar; 1 tsp salt