As my diet has become increasingly plant-based, I find my self paging through my favorite magazines and mentally substituting plant-based proteins for the animal proteins. It’s actually a great exercise, if only because I love messing with recipes.
I’m also trying to add more vegan recipes to my diet, so this recipe also checks that box. I’ll admit to be intimidated by vegan cooking in the past, but now that I’ve wrapped my head around the basics, I’ve discovered that cooking vegan meals isn’t as hard as I’d once thought…though, yeah, the meal prep does take a bit more time.
Thus, this fantastic (and fast!) black pepper curry. The original recipe calls for chicken, and you can certainly use chicken if you prefer. The black pepper gives a hint of heat and loads of flavor, and it’s a great way to add vegetables to a meal.
Oh, like all curries, it’s even better as leftovers!
Since I’m half Hungarian, I’d like to pretend that I’ve been making this dish since birth. The truth is I’ve only been making it for a few years. While you can make it spicy with the addition of cayenne or hot paprika, I like the way the onions and paprika mellow into a slightly sweet and smoky dish. Some dishes don’t need to be spicy hot!
This version uses chicken on the bone (I generally use thighs because they are so good and relatively inexpensive), but you can substitute boneless meat. The volume of onions will seem huge, but they cook down pretty quickly. The longer the onions braise, the more they melt into the sauce.
If you’re making this for a party, transfer the browned meat and onions to a crockpot and cook on low for several hours. I prefer using cut-up boneless thighs if I’m making this for a party.
Vindaloo is a tangy, spicy curry with origins in Portugal — the vin in vindaloo stands for “vinha de alhos”, or wine vinegar. The spiciness comes from a mix of warm spices such as cumin and coriander, as supplemented by a bit of cayenne. My husband would probably eat this dish every day if he could.
If you have time, marinate your chicken — or lamb, beef, pork — in some of the curry paste before cooking. If not, no worries. I prefer chicken thighs over chicken breasts because they carry more flavor. If have breasts on hand, they’re a fine choice.
As with most curries, this recipe is naturally gluten free. The list of ingredients is long, but don’t let that daunt you. The whole thing comes together very quickly!