Along with the bounty of the fall harvest comes cooler days and longer nights, and a craving for hearty dishes that bring you back to the warmth of the stove. We turn to comforting inexpensive staples like potatoes, carrots, apples, and grains, for rich autumnal inspiration. The desire for comfort is universal, and a simmering pot is the marker of fall.
Instead of armchair traveling, I suggest you travel via your kitchen, and explore global cuisine. Take a trip from Tokyo, to Goa, to Naples to Budapest, all in the course of a week. Following on my last post for Pasta e Fagioli with “Cheesy” Garlic Croutons, this week, I’m sharing an Indian dish. Come back next week for Japanese-Style Chicken Curry (Wafuu Chicken Curry).
Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa
Vindaloo hails from Goa India, and can be made with pork, prawns, lamb, chicken or beef. Goa was settled by the Portuguese, and this dish is a direct reflection of that influence with the tangy combo of vinegar and spice. Portuguese Vindaloo usually includes malt vinegar, which is derived from barley. To keep it gluten-free, I opt for apple cider vinegar.
Free of: gluten and all top allergens
2 tsp finely minced garlic
1 tsp finely minced or grated ginger
2 tsp curry powder
1 tsp garam masala
½ tsp cayenne pepper
Large pinch cinnamon
4 tbsp canola oil, divided
1 pound sweet potatoes, peeled and cut into 1-inch pieces
2 cups diced yellow onion
1 pound boneless skinless chicken breast, cubed into 1-inch pieces
3 whole cloves
1 tsp sugar
½ tsp salt
¼ cup apple cider vinegar
1 medium head cauliflower, cut into bite-sized florets (about 5 heaping cups)
1 14.5-ounce can crushed tomatoes (1¾ cups)
1 cup chicken broth (look for allergen-safe brands)
4 cups cooked quinoa
½ cup coarsely chopped fresh cilantro
1. Grind the first 6 ingredients into a paste with a small food processor or a mortar and pestle. It will be dry.
2. Heat oil in a large pan over medium-high heat. Add sweet potatoes and sauté until golden, about 8 minutes. Use a slotted spoon to transfer to a bowl.
3. Add onions to the pan and sauté until translucent, about 3 minutes.
4. Add chicken, cloves, and peppercorns, and cook stirring often, until chicken is no longer pink, about 6 minutes. Add sugar and salt, and sauté 3 minutes more until chicken is turning golden brown.
5. Stir in the spice paste and sauté for 1 minute. Stir in vinegar, then cauliflower, tossing well to coat. Add tomatoes and chicken broth and bring to a boil. Reduce heat to medium, loosely cover and simmer, stirring often, for 5 minutes.
6. Add reserved sweet potatoes, loosely cover and cook 3 minutes more.
7. Serve over quinoa and garnish with cilantro.
Chicken, Sweet Potato and Cauliflower Vindaloo with Quinoa © 2013 by Cybele Pascal
This recipe first appeared in the Fall 2013 issue of Allergic Living Magazine