Vegetable Vindaloo with Basmati
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 T olive oil1 large onion, sliced3 cloves garlic, minced1 tsp cumin seeds2 zucchini, sliced1 head of cauliflower, chopped1 15-ounce can chickpeas, drained1 15-ounce can diced tomatoes1/4 cup Patak's Vindaloo Paste4 cups cooked basmati
In a large pot, heat oil over medium heat.
Stir in cumin seeds and cook until fragrant, about one minute. Add onion and cook for 5 minutes, stirring occasionally. Stir in remaining ingredients. Cover and simmer for 20 minutes.
Serving Size: 2 c. vindaloo, 1 c. rice
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Stir in cumin seeds and cook until fragrant, about one minute. Add onion and cook for 5 minutes, stirring occasionally. Stir in remaining ingredients. Cover and simmer for 20 minutes.
Serving Size: 2 c. vindaloo, 1 c. rice
Number of Servings: 4
Recipe submitted by SparkPeople user LEFTOVERS4LUNCH.
Nutritional Info Amount Per Serving
- Calories: 565.5
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 889.7 mg
- Total Carbs: 89.9 g
- Dietary Fiber: 15.7 g
- Protein: 16.6 g
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