Slow Cooker Vegetable Vindaloo

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 736.5 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 11.9 g
  • Protein: 11.5 g

View full nutritional breakdown of Slow Cooker Vegetable Vindaloo calories by ingredient
Submitted by:

Number of Servings: 6


    6 cups cauliflower florets
    2 15.5 oz cans chickpeas, rinsed and drained
    2 large leeks (I left these out)
    1 cup tomato sauce
    1/4 c white wine vinegar (i used red)
    2 T ginger
    2 T curry powder
    2 cloves garlic, minced
    2 t cumin
    1 t cinnamon
    1 t tabasco
    3 T chopped cilantro
    1/4 c water


combine ingredients (except cilantro) in 4 quart slow cooker. Season with salt and pepper. Cook on high 3 hours; stirring occasionally. transfer to large bowl; cook 15 minutes; stir in cilantro; serve over rice.

Number of Servings: 6

Recipe submitted by SparkPeople user LILY1207.

Rate This Recipe