Vindaloo Vegetables

Name: Vindaloo Vegetables Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 3 cloves garlic peeled; 1 tbsp. ginger peeled and chopped; 1 tsp. light brown sugar or other sweetener (1 large 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; 2 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; 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 large non-stick pot or wok 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.; Add the spice paste from the blender and cook stirring for 2 minutes. Add the bell pepper cauliflower zucchini and kidney beans. Cover and turn heat to low.; Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables season with pepper and salt (if using) cover and cook until the vegetables are tender about 25 minutes.; Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 6

Ingredients

3 cloves garlic, peeled1 tbsp. ginger, peeled and chopped1 tsp. light brown sugar, or other sweetener (1 large date works well)1 tsp. ground coriander1/2 tsp. ground cumin1/2 tsp. dry mustard1/2 tsp. cayenne pepper, or to taste1/2 tsp. turmeric1 tbsp. white wine vinegar1 lg. yellow onion, chopped2 small carrots, thinly sliced1 sm. green bell pepper, seeded and diced2 cups small cauliflower florets2 small zucchini, cut into 1/4-inch-thick slices1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)1 6-ounce can tomato pasteWaterSalt and freshly ground black pepper (salt is optional)1/2 cup frozen green peas, thawedIn 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 large non-stick pot or wok 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.Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, about 25 minutes.Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.

Directions

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 large non-stick pot or wok 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.

Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.

Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, about 25 minutes.

Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.

Number of Servings: 6

Recipe submitted by SparkPeople user CHARNISH.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving