vegan vindaloo vegetables
- Number of Servings: 4
Ingredients
3 cloves garlic, peeled1 tbsp. ginger, peeled and chopped1 tsp. light brown sugar, or other sweetener (1 small 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 diced4 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, thawed
1.) 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.
2.) 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.
3.) 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.
4.) 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.
5.) Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.
Number of Servings: 4
Recipe submitted by SparkPeople user J3NN1B0T.
2.) 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.
3.) 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.
4.) 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.
5.) Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.
Number of Servings: 4
Recipe submitted by SparkPeople user J3NN1B0T.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 882.2 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 14.9 g
- Protein: 13.3 g
Member Reviews