- Fatfree Vegan Recipes - http://fatfreevegan.com -
Posted By Susan Voisin On February 24, 2010 @ 2:13 am In Beans and Legumes,Crockpot,Recipes with Photos,Vegetables | 7 Comments
Recipe adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker.
3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 tsp. light brown sugar, or other sweetener (1 small date works well)
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 sm. green bell pepper, seeded and diced
4 cups small cauliflower florets
2 small zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste blended with 1 cup hot water
Salt and freshly ground black pepper (salt is optional)
1/2 cup frozen green peas, thawed
In a blender or food processor, combine the garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.
Heat a non-stick skillet over medium-high heat. Add the onions and carrots and one tablespoon of water; cover and cook until softened, stirring often and adding more water as necessary to prevent burning–about 5 minutes.
Transfer the onion and carrot mixture to a 4-quart slow cooker and turn it on Low. Add the spice paste from the blender and cook, stirring, for 1 minute. Add the bell pepper, cauliflower, zucchini, and kidney beans. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook on Low for 6 hours.
A few minutes before serving, add the peas and allow to heat through for about 10 minutes. Serve alone or over basmati rice or other grain.
Article printed from Fatfree Vegan Recipes: http://fatfreevegan.com
URL to article: http://fatfreevegan.com/blog/2010/02/24/vindaloo-vegetables/
Copyright © 2002-2012 Fat Free Vegan Recipes. All rights reserved.