Vindaloo Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cloves garlic, peeled
1 Tbs. ginger, peeled and chopped
1 pitted date, coarselysoft chopped
1½ tsp. ground coriander
1¼ tsp. cumin
½ tsp. cayenne pepper
½ tsp. turmeric
¼ tsp. cardamom
1 Tbs white wine vinegar
1 yellow onion, chopped
2 small carrots, thinly sliced
4 cups small cauliflower florets
1 - 15oz. can navy or kidney beans, rinsed and drained
1 - 6oz. can tomato paste
2 small zucchini, sliced
1 red pepper, seeded and diced
1 cup frozen green peas, thawed
salt & pepper to taste
Olive oil
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Directions: |
Directions:1. In a blender or food processor, combine garlic, ginger, coriander and remaining spices, vinegar and 1/2 cup water; process until smooth
2. Heat large saute pan over medium-high heat. Add onions and carrots with 1 Tbs. water, cover and cook until softened, stirring often and adding more water as needed - about 5 minutes.
3. Add spice mixture from blender and stir for 2 minutes. Add cauliflower and beans. Cover and turn heat to low.
4. Add tomato paste and 1/4 cup water to a blender and mix thoroughly. Pour onto vegetable, cover and cook for 5 minutes. Add zucchini and bell pepper, season with salt and pepper to taste. Continue cooking until the vegetables are tender, but not mushy (5-10 minutes).
5. Add the peas and allow to heat through for a couple of minutes. Serve alone or over rice. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 mins |
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