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Vindaloo Vegetables

If you’re looking for a way to liven up a vegetable stew, then preparing it vindaloo style may be for you. Redolent of Indian spices that are blended into a paste to bring out their flavors, this vibrant stew is delicious served over fragrant basmati rice. This version has been tamed down (vindaloo dishes are typically extremely hot), relying only on cayenne for heat that you can add at your own discretion according to your taste buds. If you really want to spike the heat, however, add one or two minced hot chiles.

Serves4

Cooking Time6 min

Cooking Time - Text360

Cooking Methodsauteeing, slow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, high fiber, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentcrock pot, food processor

Mealdinner

Taste and Texturehot & spicy, savory, spiced

Type of Dishvegetable

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 teaspoon light brown sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon dry mustard
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon turmeric
  • 1 tablespoon white wine vinegar
  • 1 large yellow onion, chopped
  • 2 small carrots, thinly sliced
  • 1 small green bell pepper, seeded and diced
  • 2 cups small cauliflower florets
  • 2 small zucchini, cut into ¼-inch-thick slices
  • 1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
  • One 6-ounce can tomato paste blended with 1½ cups hot water
  • Salt and freshly ground black pepper
  • ½ cup frozen green peas, thawed

Instructions

  1. In a blender or food processor, combine 1 tablespoon of the oil, the garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until smooth, and set aside.

  2. Heat the remaining 1 tablespoon oil in a medium-size skillet over medium-high heat. Add the onion and carrots, cover, and cook until softened, about 5 minutes.

  3. Transfer the onion and carrot mixture to a 4-quart slow cooker and turn it on Low. Add the spice paste and cook, stirring, for 1 minute. Add the bell pepper, cauliflower, zucchini, and kidney beans. Pour in the tomato paste mixture, season with salt and pepper, cover, and cook on Low for 6 hours.

  4. A few minutes before serving, stir in the peas and allow to heat through for about 10 minutes.

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