Vindaloo Vegetables
Ingredients
- 2 tablespoons olive oil ⓘ
- 3 cloves garlic, peeled ⓘ
- 1 tablespoon peeled and chopped fresh ginger ⓘ
- 1 teaspoon light brown sugar ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground mustard
- 1/2 teaspoon cayenne, to taste ⓘ
- 1/2 teaspoon turmeric ⓘ
- 1 tablespoon white wine vinegar ⓘ
- 1 large yellow onion, chopped ⓘ
- 2 small carrots, thinly sliced ⓘ
- 1 small green bell pepper, diced ⓘ
- 2 cups cauliflower florets ⓘ
- 2 small zucchini, cut into 1/4 inch slices ⓘ
- 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed ⓘ
- 1 (6 ounce) can tomato paste ⓘ
- 1 1/2 cups hot water ⓘ
- salt and pepper, to taste
- 1/2 cup frozen green pea, thawed ⓘ
Instructions
- In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
- Heat the remaining oil in a skillet over medium-high heat.
- Add in the onion and carrot, cover and cook for 5 minutes or until softened.
- Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
- Add in the spice paste, stir and cook for 1 minute.
- Add in the next 4 ingredients; stir to combine.
- In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
- Add in the peas; cook for 10 more minutes to allow them to heat; serve.
Nutrition & Diet Analysis (per serving)
999
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).