VINDALOO VEGETABLES

Vindaloo Vegetables image

Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.

Provided by ratherbeswimmin

Categories Vegetable

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 20

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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

Steps:

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.

*** Explore more Vindaloo Vegetables Recipes »

Comment
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Faisal Mirza

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This recipe was a bit too bland for my taste. I added some extra spices to give it more flavor.

Ignatius Obey

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The vegetables were a bit overcooked for my taste, but the sauce was delicious.

Kayden Rew

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The sauce is a bit too spicy for my taste, but I was able to tone it down by adding some yogurt.

Slindile Phakathi

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I love that this recipe is customizable. I used a variety of vegetables that I had on hand and it turned out great.

Joyce Kalu

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This is a great recipe for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables!

Harry Ellins

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I made this dish for a potluck and it was a huge success! Everyone loved it and wanted the recipe.

Divine Grace

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This recipe is a great way to use up leftover vegetables. I had some broccoli, cauliflower, and carrots that were about to go bad, and this dish was the perfect way to use them up.

Alice Gray

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I followed the recipe exactly and it turned out perfectly. The vegetables were cooked through but still had a slight crunch, and the sauce was flavorful and not too spicy.

Moli Squad

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This dish was a hit with my family! The vegetables were tender and the sauce was flavorful and spicy. We all loved it!

Nikky

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I'm not usually a fan of vindaloo, but this recipe changed my mind. The vegetables were cooked perfectly and the sauce was incredibly flavorful. I'll definitely be making this again!

Mohiuddin Bhuiyan

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Delicious and easy to make! I used a variety of vegetables that I had on hand and it turned out great. The sauce is flavorful and not too spicy.

osama elshorpagy

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This is one of the best vegetable curries I've ever had. The vindaloo paste gives it a perfect amount of heat and flavor. I'll definitely be making this again!