Vege Vindaloo

I decided to branch out this week and try something different from our usual vegetarian dishes, and found a recipe on the internet.  I've changed it a little, and it came out really tasty...  Apparently, even the kids like it!

Ingredients:
2-3 zucchini, cut into bite sized pieces
1/2 head cauliflower, cut into florets
1 can chickpeas, drained and rinsed (although, I used red kidney beans, as I was out of chickpeas)
250 grams fresh spinach
1 tablespoon oil

Vindaloo sauce:
1 onion, chopped
6 medium tomatoes (chopped into small pieces or pureed)
1-2 cloves garlic, minced
1 tablespoon ginger paste or 1 tsp powered ginger
2 dried red chillies (or chilli powder to taste - about 1/2-1 tsp)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon cumin powder
freshly ground black pepper
splash vinegar

Directions:

Lightly saute the zucchini and cauliflower in the oil
 








When they begin to soften, add the vindaloo sauce ingredients and chickpeas/beans.  Mix well.  Season to taste with additional, salt, pepper garam masala or chillies.





Just before serving, add the spinach leaves and allow them to wilt.
Serve over basmati rice.