September 2014
S M T W T F S
« Aug    
 123456
78910111213
14151617181920
21222324252627
282930  

Search



Tags

Vindaloo Vegetables Recipe

June 19th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 3clovesgarlic, peeled
  3. 1tablespoon peeled and choppedfresh ginger
  4. 1teaspoonlight brown sugar
  5. 1teaspoonground coriander
  6. 1/2teaspoonground cumin
  7. 1/2teaspoonground mustard
  8. 1/2teaspooncayenne, to taste
  9. 1/2teaspoonturmeric
  10. 1tablespoonwhite wine vinegar
  11. 1largeyellow onion, chopped
  12. 2smallcarrots, thinly sliced
  13. 1smallgreen bell pepper, diced
  14. 2cupscauliflower florets
  15. 2smallzucchini, cut into 1/4 inch slices
  16. 1 (15 1/2 ounce)candark red kidney beans, drained and rinsed
  17. 1 (6 ounce)cantomato paste
  18. 1 1/2cupshot water
  19. salt and pepper, to taste
  20. 1/2cupfrozen green peas, thawed

DIRECTIONS

  1. 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.
  2. Heat the remaining oil in a skillet over medium-high heat.
  3. Add in the onion and carrot, cover and cook for 5 minutes or until softened.
  4. Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
  5. Add in the spice paste, stir and cook for 1 minute.
  6. Add in the next 4 ingredients; stir to combine.
  7. 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.
  8. Add in the peas; cook for 10 more minutes to allow them to heat; serve.

Posted in Recipes | No Comments »


Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.