Vindaloo Vegetables
"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."
- Ready In:
- 7hrs 15mins
- Ingredients:
- 20
- Serves:
-
4
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
directions
- 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.
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Reviews
-
This was very good. I was looking for a vegetarian dinner and this one is a winner. I think I added too much tumeric, but that is my bad. Served it on basmati. Thanks again! -
I followed the directions exactly for this recipe in the crock pot and it was horrendous! I couldn't even eat it. I'm not sure why it turned out so badly -- the only thing I can come up with is that it's because I used frozen veggies. Though, that shouldn't have completely ruined it. -
I liked this recipe but I was expecting more. I followed it exactly, although I cooked it on the stove and not in the crockpot. I needed to add a touch of extra water. I found it needed a lot more cayenne than the 1/2 tsp. called for. It didn't have much of an "Indian" flavor and could have used more spices in the spice paste in general. It was also a bit too tomato-ey for my taste. I served it with naan.
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Very good--I served it over basamati rice along with other East Indian main and side dishes. Lovely color and flavor. I took the cover off the crock pot for the last 45 minutes of cooking to thicken the "sauce", which may have been thinner because I added fewer beans than suggested (one of my dinner guests doesn't eat beans). Keeps the kitchen cool for summer dinner parties (crock pot!), and no last minute chopping while guests are present. I cut the recipe in half and it was still ample enough for serving at least 8 side dishes. -
Good recipe. I cooked it on the stove instead of the crokpot. I added fresh tomatoes, sea salt and garam masala. Tip to those who have never used tumeric - carefull it stains clothes, counter tops and plastic. :)
