The chickens have gone into high gear and we have many eggs. I concocted this non-authentic Egg and Vegetable Vindaloo to use up some of the bounty. Like most of what I cook, it's not from a recipe and the ingredients are what's on hand. But it turned out so tasty that I thought I'd share it -- especially for my vegetarian or gluten-free friends. Heck, leave out the eggs, maybe throw in cauliflower instead, and it's vegan.
Put some butter and oil (I used canola) in a pan. Saute one diced red potato, add sliced red sweet pepper, one chopped red onion, and a yellow squash, cut in thick slices. Now throw in a heaping tablespoon of vindaloo curry powder (or whatever kind you prefer.) Stir and let curry mix release its fragrance. Add some cut up juicy tomatoes (or canned tomatoes -- about one cup.) Or, and this is what I did, use some salsa from the fridge -- the curry will totally arm wrestle the Mexican flavor into submission. Finish with some coconut milk -- I had only a half a can leftover in the fridge -- if I'd had a whole can, I'd have used it. Add some peeled hard boiled eggs and let simmer till the potatoes are soft -- maybe a half an hour. I served it atop black rice -- which I love for the look and the different taste. I garnished it with cut up fresh basil (cilantro would be nice too.) Salad greens with sliced mango, gorgonzola, and vinaigrette were a nice, cooling accompaniment (the vindaloo is hottish and the salsa I used added another level of heat.) An icy mug of beer completed the meal.