Spicing It Up

I love Costco and have found some really winning gluten free products.   Recently I purchased a 30 oz container of  Maya Kaimal All Natural Vindaloo Sauce.   It caught my attention because it said “spicy”, “tangy” and “gluten free” with an added plus of “all natural”.  The label said it was great on chicken, fish or vegetables.  I put it to the smoke test on a big pan of roasted vegetables.   The finished dish will serve 6 to 8 and makes for carefree entertaining.

Roasted Vegetable Vindaloo


1/2 head of medium cauliflower, separated
1 to 1-1/2 cups fresh brussel sprouts, cut in half
1 large sweet potato, peeled and cut into 1 to 1-1/2 inch chunks
2 medium carrots, washed and sliced on a diagonal
1 large red pepper, cut into 1 inch chunks
1 large onion, peeled, cut into wedges
6 to 8 garlic cloves, peeled
1 1/2 cups cooked chickpeas
olive oil
sea salt
pepper
1 30 oz container Maya Kaimal Vindaloo Sauce

Place the vegetables into a large bowl, sprinkle with sea salt and pepper.  Drizzle lightly with olive oil and toss to combine.  Put the oiled and seasoned vegetables onto a large sheet of foil.  Bring ends of foil up over the vegetables and fold over a couple of times.  Fold in ends and place packet on a shallow roasting pan. 


Place the packet into a 375 degree oven and roast for 20 to 25 minutes or until vegetables are sightly under cooked.  Remove from oven and set aside.  In a large dutch oven warm the sauce.  When sauce is warm stir in vegetables and simmer for 10 to 15 minutes or until vegetables are tender.

The finished product can be served over steamed jasmine rice or with freshly prepared puppodums.  Puppodums are naturally gluten free made with lentil and rice flour.  They puff up when fried and create a crunchy accompaniment to Indian food. 

 A delicious and healthy vegetarian meal that really lives up to spicy!

2 Comments

  1. I hope you enjoy. I forgot to mention leftovers are even better. Of course you can make your own sauce but I loved the convenience of using the pre-made.

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