Vegetable Vindaloo with Basmati
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegetable Vindaloo with Basmati calories by ingredient
Number of Servings: 4
Ingredients
-
1 1/2 T olive oil
1 large onion, sliced
3 cloves garlic, minced
1 tsp cumin seeds
2 zucchini, sliced
1 head of cauliflower, chopped
1 15-ounce can chickpeas, drained
1 15-ounce can diced tomatoes
1/4 cup Patak's Vindaloo Paste
4 cups cooked basmati
Directions
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.