Indian Vindaloo Curry with Roti
Servings
4
Prep Time
34 minutes
Cook Time
15 minute
Ingredients
For the Curry
- 2 tablespoon white wine vinegar
- 3 garlic cloves, grated
- 2 teaspoons ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 – 1 teaspoon cayenne pepper
- 1/2 teaspoon black mustard seeds
- 1 pound boneless, skinless chicken breast, cut in ½ inch pieces
- Zest and juice of 1 medium lemon
- 1 tablespoon avocado or coconut oil
- 2 medium yellow onions, diced
- 1 pound mixed mushrooms, cut in ¼ inch thick slices as needed
- 1 small eggplant, cut into ½ inch cubes
- 1 – 28 ounce can crushed tomatoes
- 1 – 4.5 ounce can diced green chilies (mild or hot, depending on your tastes)
- sea salt, to taste
- fresh cilantro, leaves and stems roughly chopped, for garnish (optional)
- lemon wedges, for garnish
For the Roti
- 2 cups (240 grams) finely ground whole wheat flour (atta), plus more for dusting
- ½ teaspoon sea salt
- 2 teaspoons avocado or grapeseed oil
- ¾ cup warm water (more as needed)