My Vegan Vindaloo

Previously, I made a lamb vindaloo adaptation that the family loved. I tried to reproduce it (at least the sauce) but this one came out spicier. I think it's because I marinated vegetables instead of meat and they must have really sucked in the juice. 

For the sauce:

(Pictured above... I figured why whisk when I could put it all in a jar, admire the layers and shake it.)

- 25 ml extra virgin cold pressed olive oil 

- 35 ml canola, vegetable or other oil of choice

- 1 tablespoon balsamic vinegar

- 75 ml water

- 1 tsp garlic powder 

- 1 pinch pink Himalayan salt

- 2 teaspoons Indian chili powder

- 1 teaspoon cumin

- about 1 teaspoon cinnamon 

- 1 1/2 teaspoon ground ginger 

- 1/2 teaspoon dry mustard

- 1 teaspoon paprika

For the vegetables:

- 3 small local red potatoes, diced

- 1 small local tomato, diced

- 3/4 head fresh cauliflower, chopped

- 10 Brussel sprouts

- 15 ounces canned sweet peas, drained

- about 1/8 cup (handful) jumbo cashews, unsalted

- about 1/8 cup (handful) dry roasted peanuts 

Marinate, heat thoroughly in hot skillet (adding water as necessary to 'reconstitute' sauce, serve with rice.