Vindaloo Vegetables
(a gluten-free recipe)
Recipe by: Susan
Voisin, adapted from Robin Robertson's
Fresh from
the Vegetarian Slow Cooker. Click
here for a non-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 blended with 1 cup hot 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 non-stick skillet
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.
Transfer the onion and carrot
mixture to a 4-quart slow cooker and turn it on Low. Add the spice paste from the blender and cook, stirring, for
1 minute. Add the bell pepper, cauliflower, zucchini, and kidney
beans. Add the tomato paste mixture to the vegetables, season
with pepper and salt (if using), cover, and cook on Low for 6 hours.
A few minutes before serving, add the peas and allow to heat through for about
10
minutes. Serve alone or over basmati rice or other grain.
Serves 4-6
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