vindaloo victory!

i'll admit it - my expectations for the indian meal weren't all that high. hoo boy was i surprised! this is another one for the heavy rotation list. it's AWESOME. this meal requires:

• flash-freezing the vindaloo sauce in 2 oz portions
• a chicken baggie. use 4 oz of breast cut into chunks (which makes it easier to measure and pack) and the frozen vindaloo sauce. sous vide as usual.
• a rice/pea baggie. i used basmati rice (3 oz) and 1 oz of frozen peas. it would be more authentic with a little tumeric mixed in, but that required mixing, which i didn't want to bother with
• curried spinach. for this, i threw about 1/2 a cup of diced onions and a spoonful of minced garlic (all bought prepped) into a big stockpot with some water, and cooked until the onions were soft and the water mostly gone. i added two bags of fresh baby spinach and put the lid on. it took maybe 4-6 minutes for all the spinach to wilt. i then mixed in about a tablespoon each of curry powder and cayenne. the last thing to go in was a cup of fat-free fage (greek yogurt.) turned the heat very low and steamed off some of the water. critical to flash freeze these babies, too - lots of liquid to screw up the vacuum sealer.

this made four portions. nutrition kicked butt! the numbers are for the entire meal.

• cals: 375
• fat: 7 g
• chol: 66
• sodium: 523 mg (low!)
• carb: 40
• fiber: 7
• protein: 39
• cal: 27%

if you like indian food and missed it on bistro, this will definitely hit the spot.

also a quick shout out to renita for the frozen ravioli tip! i'll be looking for it!