Vindaloo Lounge

By devogirl

Indian cuisine relies heavily on spices that are blended together to create a distinctive dry mixture, paste, or sauce. Curry powder, garam masala, and vindaloo are a few of the common blends used in everyday dishes. This recipe used a ready-made fiery vindaloo sauce.

Ingredients

• 1 tablespoon olive oil
• 3/4 cup diced celery
• 3/4 cup diced onion
• Kosher salt (if using table salt, decrease the amount by half; see page 16)
• 2 cups cooked basmati rice, warm
• One 15 1/2-ounce can kidney beans, drained
• One 15 1/2-ounce can garbanzo beans, drained
• 3/4 cup vindaloo sauce
• Four 10- or 11-inch flour tortillas
• Flavored tortilla suggestion: black bean, whole wheat

Preparation

Step 1

Heat the olive oil in a large nonstick skillet over medium heat. Add the celery and onion. Season with 1/2 teaspoon kosher salt and cook until tender, 5-7 minutes. Reduce heat. Add the rice, kidney and garbanzo beans, and vindaloo sauce. Mix well. Divide among the tortillas and wrap (page 20)

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