Vindaloo Vegetables
(a gluten-free recipe)
Recipe adapted by: Susan Voisin
This is a recipe I adapted from Robin Robertson's
Fresh from
the Vegetarian Slow Cooker. This version is no longer cooked in a
crockpot, and I've removed the oil and made some changes in how the ingredients
are combined. The first time I made this, my husband pronounced it
"one of the best things I've ever tasted"! (Click
here for crockpot version)
3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 tsp. light brown sugar, or other sweetener (1 small date works well)
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 lg. yellow onion, chopped
2 small carrots, thinly sliced
1 sm. green bell pepper, seeded and diced
4 cups small cauliflower florets
2 small zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and
drained)
1 6-ounce can tomato paste
Water
Salt and freshly ground black pepper (salt is optional)
1/2 cup frozen green peas, thawed
In a blender or food processor, combine the garlic, ginger,
brown sugar, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup
water; process until smooth and set aside.
Heat a large non-stick pot or wok over medium-high
heat. Add the onions and carrots and one tablespoon of water, cover, and
cook until softened, stirring often and adding more water as necessary to
prevent burning--about 5 minutes.
Add the spice paste from the blender and cook, stirring, for 2
minutes. Add the bell pepper, cauliflower, zucchini, and kidney
beans. Cover and turn heat to low.
Put the tomato paste and 1 1/4 cup water
in the blender and
blend thoroughly. Add the tomato paste mixture to the vegetables, season
with pepper and salt (if using), cover, and cook until the vegetables are
tender, about 25 minutes.
Add the peas and allow to heat through for about 5
minutes. Serve alone or over basmati rice or other grain.
Serves 4-6
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