Vindaloo Vegetables Recipe

Name: Vindaloo Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, 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 dry mustard; 1/2 teaspoon cayenne pepper, or 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, seeded and diced; 2 cups small cauliflower florets; 2 small zucchini, cut into 1/4-inch-thick slices; 1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed; One 6-ounce can tomato paste blended with 1 1/2 cups hot water; Salt and freshly ground black pepper; 1/2 cup frozen green peas, thawed

Servings: persons

2 tablespoons olive oil
3 garlic cloves, 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 dry mustard
1/2 teaspoon cayenne pepper, or 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, seeded and diced
2 cups small cauliflower florets
2 small zucchini, cut into 1/4-inch-thick slices
1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
One 6-ounce can tomato paste blended with 1 1/2 cups hot water
Salt and freshly ground black pepper
1/2 cup frozen green peas, thawed

1
In a blender or food processor, combine 1 tablespoon of the oil, the garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until smooth, and set aside.
2
Heat the remaining 1 tablespoon oil in a medium-size skillet over medium-high heat.
3
Add the onion and carrots, cover, and cook until softened, about 5 minutes.
4
Transfer the onion and carrot mixture to a 4-quart slow cooker and turn it on Low.
5
Add the spice paste and cook, stirring, for 1 minute.
6
Add the bell pepper, cauliflower, zucchini, and kidney beans.
7
Pour in the tomato paste mixture, season with salt and pepper, cover, and cook on Low for 6 hours.
8
A few minutes before serving, stir in the peas and allow to heat through for about 10 minutes.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 garlic cloves, peeled, 1 tablespoon peeled and chopped fresh ginger, 1 teaspoon light brown sugar, and more.

Yes, Vindaloo Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vindaloo Vegetables

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