Potato and Onion Vindaloo with Raisins, Almonds and Mint
The battle of the broccoli is boiling over in households across Canada,
which is leading some moms to adopt tricky tactics with their picky eaters, according to a survey commissioned by VH®
Sauces. But one straight-forward solution might be to excite family members with a little cultural and flavour diversity.
In a survey of Canadian mothers with children under 17, almost a third (30 per cent) said their kids openly
disdain veggies. Among those, almost half say absolutely no to spinach, one third veto the cauliflower, and 16 per cent say
their children simply refuse to eat anything green.
And it's not just the kids, as 16 per cent of the respondents
said their spouses are the veggie-phobes. The surveyed moms reported trying everything from intense negotiations to extreme
camouflage, cutting vegetables into fun shapes or hiding them in other food. But VH believes there may be a more straight-forward,
fun and Canadian way to increase vegetable approval ratings.
"Canadians have a great appreciation for cultural
diversity; the traditions, sights, sounds and flavours that new Canadians have brought with them from all over the world,"
said Tony Angelucci, Senior Brand Manager, Meal Enhancers. "That creates a wonderful opportunity to make mealtime a
celebration of cultures, and at the same time change the humdrum meal-time habits we can fall into."
example, October 26th marks the beginning of Diwali, also known as the festival of lights. This five-day festival is one
of the most important festivals on the calendar for Hindus, Sikhs and Jains. It is typically celebrated with the preparation
of vegetarian dishes to be shared with family and friends.
"Families who may not traditionally celebrate
Diwali can use meal-time as an opportunity to learn about a beautiful cultural tradition and a new way to enjoy vegetables,"
said Mr. Angelucci. "And for moms who are not familiar with Indian cooking, we'll be your ally in the kitchen. Just
open a bottle of VH Indian Market Vindaloo Sauce or Mango Curry Sauce to add exciting, delicious-tasting new flavours that
just might win over some of those picky eaters."
2 ½ cups (625 mL) yellow fleshed potatoes, peeled and cut into ¼ inch dice ½ cup (125 mL) slivered almonds 2 tbsp (30 mL) vegetable oil 4 cups (1 L) onion, finely sliced ½
cup (125 mL) raisins 1 bottle VH Vindaloo Cooking Sauce ¼ cup (60 mL) fresh mint, finely sliced
1. In a medium pot boil potatoes until almost tender, about 12 minutes. Strain and set aside. 2. While potatoes
are cooking place almonds in a large pot (with no oil) and toast over medium-high heat for 3 minutes, stir constantly. Add
onion and oil and continue to cook until onions are softened and lightly browned, about 10 minutes. 3. Add potatoes,
and raisins to pot, along with the sauce. To the empty bottle add ½ cup (125 mL) water, place lid back on, shake and
add everything to pot. Cover and simmer for 5 minutes or until potatoes are fully tender, stir in mint and serve with warm
naan or rice.
Tip: Be careful while toasting the almonds so that they do not burn. Also,
the smaller the potatoes are cut the quicker they will cook, therefore cutting them into a ¼ inch dice makes for speedy