Veggie vinadloo
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Vindaloo Gravy | 1 | oz. (fl) |
Butter Chicken Sauce | 2 | oz. (fl) |
Coconut Milk | 2.5 | oz. (fl) |
Chickpeas | 2 | oz. (wt) |
Potatoes (Boiled or cooked) | 1 | oz (wt) |
Peas & Carrots Mix | 1 | oz (wt) |
Naan Bread | 1 | each |
Garlic Butter | .25 | oz (wt) |
Rice | 1 | each |
Pickled Onions | 2 | oz (wt) |
Cilantro | 2 | Sprigs |
- Recipe Instructions:
- TOOLS: Mixing Bowl, Frying pan, tongs, rubber spatula
- PLATE: Pasta (coupe) plate
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Prepare Vinadloo mixture. Heat a pan on medium heat. Add 1 oz of Vindaloo gravy, 2 oz of butter chicken sauce, 2.5 fl oz Coconut milk, 1 pack sugar and 1 oz water. Stir well
- 2. I Add 2oz chickpeas, 1 oz potatoes, and 1 oz peas & carrots mix. Mix everything thoroughly and cook for approx. 4 minutes until heated through.
- 3. Ad Prepare the Garlic Butter Naan bread, Spread garlic butter evenly over one naan bread. Place on flattop or griddle and cook until slightly crispy and golden brown. Cut the naan into 4 equal portions and set aside.
- 4. A PLATING. Take a 8.5" tornado bowl or similar shallow dish. Spread 1 portion of heated rice in the center of the dish.
- 5. U Place the vinadloo mixture on one side of the rice, on the other side arrange the naan bread pieces and add the 2oz of pickled onions.
- 6. Garnish with 2 sprigs of Cilantro on top.
- Serve Immediately
- Allergy Information
- TBD