2 medium sized Yukon gold potatoes, peeled and cut into quarters
2 turnips, peeled and cut into quarters
½ cauliflower, cut into florets
2 carrots, peeled and cut into 1 inch pieces
1/2 butternut squash, cut into 1 inch pieces
2-3 garlic cloves, roughly crushed and chopped
3-4 tbsp Vindaloo Masala (this can be altered depending on desired heat level)
2 tbsp crushed jaggery or maple syrup
3-4 tbsp neutral oil of choice
3-4 tbsp apple cider vinegar
salt to taste
Mix the Vindaloo Masala with some water to make a fairly thick paste. Add 2 tablespoons of oil, and salt to taste.
Add the vegetables to the paste, and mix well. Then, add the crushed garlic and about 2 tbsp vinegar and marinate for 6-8 hours in the refrigerator.
In a wide thick-bottomed pan, heat the remaining 2 tablespoons of oil and add the marinated vegetables with all of the liquid marinade. Let cook for a few minutes.
Then, add some water to immerse the vegetables. Bring the liquid to a boil, and cover with a lid. Let it cook on a slow flame for about 10-15 minutes.
Check the vegetables for doneness. (I would recommend taking them out of the liquid, and spreading them on a plate or pan, so that they are off the fire and not overcooking.)
Let the liquid in the pan simmer until it thickens.
Add some crushed jaggery (or maple syrup) to balance the flavors. Check for salt, and acid. Add more salt and/or vinegar as needed.
Add the vegetables back in to the thickened sauce. Continue to let them finish cooking to desired texture of doneness.
Serve with cooked white basmati rice or any Indian flat bread.