Slow Cooker Vegetable Vindaloo

Name: Slow Cooker Vegetable Vindaloo Recipe
Yield: 6
Ingredients: 6 cups cauliflower florets; 2 15.5 oz cans chickpeas rinsed and drained; 2 large leeks (I left these out); 1 cup tomato sauce; 1/4 c white wine vinegar (i used red); 2 T ginger; 2 T curry powder; 2 cloves garlic minced; 2 t cumin; 1 t cinnamon; 1 t tabasco; 3 T chopped cilantro; 1/4 c water

Number of Servings: 6

Ingredients

6 cups cauliflower florets2 15.5 oz cans chickpeas, rinsed and drained2 large leeks (I left these out)1 cup tomato sauce1/4 c white wine vinegar (i used red)2 T ginger2 T curry powder2 cloves garlic, minced2 t cumin1 t cinnamon1 t tabasco3 T chopped cilantro 1/4 c water

Directions

combine ingredients (except cilantro) in 4 quart slow cooker. Season with salt and pepper. Cook on high 3 hours; stirring occasionally. transfer to large bowl; cook 15 minutes; stir in cilantro; serve over rice.

Number of Servings: 6

Recipe submitted by SparkPeople user LILY1207.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving