Vindaloo Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.0
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 447.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 8.7 g
- Protein: 7.5 g
View full nutritional breakdown of Vindaloo Vegetables calories by ingredient
Introduction
http://www.veganconnection.com/recipes/fatfree/vindaloo.htm http://www.veganconnection.com/recipes/fat
free/vindaloo.htm
Number of Servings: 6
Ingredients
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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.
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.
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.
