Mid-October to Mid-November every year, many people over the world celebrate 'Diwali', aka 'The Festival of Lights'. The Festival usually starts on the beginning of the business financial year and each day after celebrates another Indian theme.
ConAgra foods was gracious enough to send Peek Thru Our Window a sample of their VH Vindaloo sauce, so we could experience a taste of the festival at home!
Sweet Potato and Corn Vindaloo with Spinach
Total preparation time: 15 minutes
4 cups (1 L) sweet potato, peeled and cut into ½ inch cubes
1 ½ cups (375 mL) frozen corn, thawed
1 bottle VH® Vindaloo Cooking Sauce
2 cups (500 mL) baby spinach
1 cup (250 mL) green onions, finely sliced
1. In a large pot of boiling water cook the potatoes until tender, about ten minutes. Drain, but do not rinse.
2. In the same pot add corn, sauce, spinach, onions and ½ cup (125 mL) water. Cook two minutes then stir in sweet potatoes. Warm through and serve over rice.
I added chicken breast chunks into ours... so my vindaloo may look different. The sauce was rich, with a light curry flavouring; DaddyO found his a little spicy, but I enjoyed the level of spice. When I served it to the kids I was worried they would find it too spicy, so I cut in 1/2cup of sour cream and that really helped mellow it out for them. Overall, it was a fast and easy meal to make-- loaded with veggies!
VH Vindaloo sauce--
Pick one up and try it today!
*Peek Thru Our Window was sent a bottle of VH Vindaloo Sauce by ConAgra foods to try this recipe and post.*