Category: Main Course
Vindaloo Vegetables - TastyPlanner.com
Chef: Sarah Cavanagh
If you’re looking for a way to liven up a vegetable stew, then preparing it vindaloo style may be for you. Redolent of Indian Spices that are blended into a paste to bring out their flavors, this vibrant stew is delicious served over fragrant basmati rice. This version has been tamed down (vindaloo dishes are typically extremely hot) relying only on cayenne for heat that you can add at your own discretion according to your taste buds. If you really want to spike the heat, however,add one or two minced chiles.
Ingredients
2 tbsp olive oil
3 Cloves Garlic, Peeled
1 tbsp peeled and chopped Fresh ginger
1 tsp light brown sugar
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dry mustard
1/2 tsp cayenne pepper, or to taste.
1/2 tsp Turmeric
1 tbsp white wine vinegar
1 lg yellow onion, chopped
2 small carrots, thinly sliced
1 small green bell pepper, seeded and diced
2 cups small cauliflower florets
2 small zucchini, cut into 1/4 inch thick slices
1 15.5 oz can dark red kidney beans, drained and rinsed
1 6 oz can tomato paste blended with 1 1/2 cups hot water
Salt and freshly ground pepper
1/2 cup frozen green peas, thawed.
Instructions
In a blender or food processor, combine 1 tbsp of the oil, the garlic, the ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until smooth, and set aside.
Heat the remaining 1 tbsp oil in a medium[-size skillet over medium-high heat. Add the onion and carrots, cover, and cook until softened, about 5 minutes.
Transfer the onion and carrot mixture to a 4 quart slow cooker and turn it on low. Add the spice paste and cook, stirring, for 1 minute. Add the bell pepper, cauliflower. zucchini, and kidney beans. Pour in the tomato paste mixture, season with salt and pepper, cover, and cook on Low for 6 hours.
A few minutes before serving, stir in the peas and allow to heat through for about 10 minutes.
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