Slow Cooker Vegetable Vindaloo (Vegan, Serves 8)

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

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.