Share the festival of lights with an Indian-inspired dish

(NC)—This week marks Diwali, a five day “festival of lights” and one of the biggest celebrations in India. Food plays an important role in the Diwali celebration—it is customary to exchange sweets and savoury dishes with friends and neighbours.

Instead of turning to traditional weeknight mainstays—spaghetti and meatball Mondays and taco Tuesdays—treat your family with a risk-free, Diwali-inspired meal like this tomato and chickpea vindaloo. Ready in less than 15 minutes, this meal is the perfect dish for busy weeknights when it is a race against the clock to get dinner on the table. Bursting with Indian-inspired flavours, this dish is sure to add some spice to your dinner table and will have your family applauding your culinary expertise for weeks to come.

Tomato and Chickpea Vindaloo with Rice

Total preparation time: 15 minutes

PAM Original Cooking Spray
2 pints grape tomatoes, sliced in half lengthwise
1 can chick peas (about 540 mL), drained
1 bottle VH Vindaloo Cooking Sauce
1/3 cup (80 mL) fresh cilantro, coarsely chopped
1/3 cup (80 mL) green onions, finely sliced
1/4 cup (60 mL) pumpkin seeds (optional)

1. Spray large pot with PAM Original Cooking Spray.

2. Heat tomatoes over medium-high heat, cook until tender [about ten minutes].

3. Add VH Vindaloo Cooking Sauce, chick peas and half a cup (125 mL) water, cover and simmer three minutes.

4. Stir in cilantro, green onions and pumpkin seeds, warm through and serve over rice.

Serves 4.

Too busy to whip up dinner? Consider picking up a few VH Steamers, VH’s new line of frozen entrees. Jam-packed with crisp vegetables and Asian-inspired flavours, these quick and easy meals can be prepped in less than five minutes.

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