Slow Cooker Vegetable Vindaloo (Vegan, Serves 8)


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 176.1
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 517.9 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 8.0 g
  • Protein: 7.7 g

View full nutritional breakdown of Slow Cooker Vegetable Vindaloo (Vegan, Serves 8) calories by ingredient
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Introduction

A South Beach and vegetarian-friendly vegetable dish A South Beach and vegetarian-friendly vegetable dish
Number of Servings: 8

Ingredients

    Cauliflower flowerettes, 6 cups
    Chickpeas (garbanzo beans), 3.5 cups or 2 15 oz cans, rinced and drained
    Leeks, 1.5 cups, white and light gren parts, 1 inch slices
    Tomato Sauce, 1 cup
    White vinegar, 1/4 cup
    Ginger Root, fresh, minced, 2 tablespoons
    Curry powder, 2 tbsp
    Garlic, minced, 2 tsp
    Cumin powder, 2 tsp
    Cinnamon, ground, 1 tsp
    Hot Pepper Sauce, 1 tsp
    Cilantro, fresh, chopped, 3 tbsp
    Indian Basmati Rice, 3 cups prepared


Directions

1 - Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar, ginger, curry, garlic, cumin, cinnamon, pepper sauce, and 1/4 cup water in a 4 quart slow cooker. Season wiht salt and pepper. Cook on high for three hours, stirring occasionally.

2 - Transfer Vindaloo to large bowl and let cool 15 minutes. Stir in cilantro and serve over rice (optional).

A serving (for nutriton info) is approximately 1 cup.

I have also made this on the stovetop. Add 1/2 - 1 cup of water and simmer until veggies are soft.

Other possible ingredients are broccoli, sweet potato and carrots. Beans could be white or red kidney's. Add meat if you like.

Stirring in plain yogurt would cool down the spice a bit.





Number of Servings: 8

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.

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