Vegan Spicy Curry Vinaigrette Recipe

I was thinking about ways to make classic curry lighter and more summery. A flash idea that I had was curry vinaigrette.

Eliminate the heavy coconut milk. Forego thick tomato based sauce. Replace the base with a vinegar based dressing. 

What I came up with is this. 

Curry Vinaigrette Ingredients
1/4 cup red wine vinegar
2 tbls olive oil
3 cloves garlic, minced
1 jalapeno, minced
1 habanero, minced
2 tsps curry powder
2 tsps salt

Heat all ingredients in a small sauce pan until the liquid begins to boil. Reduce heat and simmer for 5 minutes. 

Pour hot vinaigrette over prepared vegetable/bean mix that you've chosen to curry. Stir to combine and coat. 

Allow to cool/absorb for at least 10 minutes. 

It's kind of a hybrid quick pickle and vinaigrette dressing. Perfect for when you want something light, but flavorful.