Vegan Vindaloo

one 14-oz can tomato sauce
4 tbsp grapeseed oil
1 extra large onion, diced
2 tsp. whole cumin seeds
1 tsp. whole black peppercorns
1 tsp. whole green cardamon seeds
1 1/2 tsp. whole black mustard seeds
1 tsp. whole fenugreek seeds
2 tsp. whole coriander seeds
6 tbsp. apple cider vinegar
1/2 tsp. celtic sea salt
1/4  to 1 tsp. cayenne pepper
1-inch ginger
4 to 8 cloves garlic
2 tsp agave nectar
1/4 cup raw cashews

3 medium Yukon Gold potatoes (or other waxy potato), in 1-inch cubes
1/2 to 1 cup baby carrots, cut in half
3 cans garbanzo beans, drained and rinsed
one 14-oz can diced tomatoes

In a heavy bottom pan, heat pan on high heat.  Add oil.  Add cumin seeds and toast for 1-2 minutes until aromatic.   Then, add onions and sauté until translucent.  Add black pepper, cardamon, black mustard, fenugreek, and coriander to pan.  Cook for 1-2 minutes.  Don't allow fenugreek to brown because it will become very bitter.  Remove pan from heat.

In blender add tomato sauce, sautéed onions/spices, vinegar, sea salt, cayenne pepper, ginger, garlic, agave nectar, and cashews.   Blend until smooth.

Pour blended ingredients into a heavy bottom pot.  Add garbanzo beans and diced tomatoes.  Warm thoroughly on medium heat.  

Meanwhile, place carrots and potatoes into a sauce pan and cover with cold water.  Bring to a boil.  Boil for 5 minutes.  Drain water from vegetables.  Add carrots/potatoes to the vindaloo.

Serve with chapati or basmati rice.

Serves a hungry crowd!!!