Nov 172010
 

It was Sunday, and I needed to cook lunches for the week. I wanted something vegetable heavy, and a little spicy. I have 2 people to thank for this recipe, Robin Robertson who published the original recipe in Fresh from the Vegetarian Slow Cooker, and Fat Free Vegan for adapting it and publishing it on her website. I adapted it further, removing the step which calls for cooking the onion and carrot in a frying pan before adding the vegetables to the crockpot. Really, I am just too lazy to take out another pan! I also increased the ginger and cut back on the cayenne.

But this dish was incredibly easy to put together. Within a half hour, the crockpot was going, and I was studying. (Or tweeting, or looking for more recipes…) And then 6 hours later it was done, and the smell was incredible. I cooked some brown rice, and then put together lunch containers for the week.

1 T minced garlic
2″ cube fresh ginger, peeled and diced
1 mini (0.5 oz.) box raisins
1 t coriander
1/2 t cumin
1/8 t cayenne pepper
1 T apple cider vinegar
1 onion, peeled and chopped
1/2 c. cold water
3 carrots, peeled and diced
3-4 c. cauliflower florets
2 zucchini, diced
1 (15 oz.) can kidney beans, rinsed and drained
1 (6 oz.) can tomato paste
1 c. hot water
1/2 c. frozen peas, thawed

Place garlic through water in food processor, and pulse until well blended. Pour in the bottom on a large crockpot. Add carrots, cauliflower, zucchini, and beans. Mix tomato paste and hot water, and pour over vegetables. Toss ingredients to ensure all vegetables are coated, and cook on low for 6 hours. Add frozen peas in the last half hour of cooking.

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 Posted by at 1:00 pm

  One Response to “Vindaloo Vegetables”

  1. Even if the dish wasn't good the name sure is great…:)

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