The boy really enjoys Indian food, and I can't stand curry powder, so when I find recipes that are Indian, but not curry, they're a good compromise. Being a Vindaloo however, this recipe contained spicy things, and also onions. Being me, and if you've read my blog long enough you'll see what's coming next here, I left them both out because my belly doesn't like them. My mom called and said whatever it was my Dad made for dinner, and I said that I made a really yummy Vegetable Vindaloo and she was surprised I made something spicy, and I said it wasn't, I left the spicy stuff out, and then she said it wasn't Vindaloo and I said "Whatever it was delicious." If you're a spicy things person, just throw some spicy things, and an onion, in the crock pot too. It is definitely well seasoned though and not bland at all!
This is the part where I say 'Come on camera PLEEEASE'
Vegetable Vindaloo
2 tbsp olive oil
3 cloves of garlic, smashed and peeled
1 tbsp ginger, peeled and diced tiny
1 tsp light brown sugar
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dry mustard
1/2 tsp turmeric
1 tbsp apple cider vinegar
2 carrots, peeled and cut into coins
1 green bell pepper, diced
2 cups cauliflower florets, cut into small bite sized pieces
2 zucchini, cut into coins
15.5 oz can kidney beans, drained and rinsed
6 oz tomato paste stirred into 1 1/2 cups hot water
salt and pepper to taste
1/2 cup frozen green peas
1. Heat 1 tbsp the oil in a small skillet and sautee the carrots for about 5 minutes until they start getting tender.
2. Meanwhile, put the remaining tbsp of oil, vinegar, garlic, ginger, and spices in a food processor or blender and process/blend until smooth. (I ended up adding 1/4 cup of water to get it to process smooth, and just subtracted it from the hot water that you mix with the tomato paste)
3. Place the carrots in the crock pot turned on to low, along with the rest of the vegetables (except hte peas), and beans, and spice mixture, and stir for about a minute. Add the tomato/water mixture, stir again, cover, and cook on low for 6 hrs.
4. Add the peas about 10 minutes before you serve.
2 tbsp olive oil
3 cloves of garlic, smashed and peeled
1 tbsp ginger, peeled and diced tiny
1 tsp light brown sugar
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dry mustard
1/2 tsp turmeric
1 tbsp apple cider vinegar
2 carrots, peeled and cut into coins
1 green bell pepper, diced
2 cups cauliflower florets, cut into small bite sized pieces
2 zucchini, cut into coins
15.5 oz can kidney beans, drained and rinsed
6 oz tomato paste stirred into 1 1/2 cups hot water
salt and pepper to taste
1/2 cup frozen green peas
1. Heat 1 tbsp the oil in a small skillet and sautee the carrots for about 5 minutes until they start getting tender.
2. Meanwhile, put the remaining tbsp of oil, vinegar, garlic, ginger, and spices in a food processor or blender and process/blend until smooth. (I ended up adding 1/4 cup of water to get it to process smooth, and just subtracted it from the hot water that you mix with the tomato paste)
3. Place the carrots in the crock pot turned on to low, along with the rest of the vegetables (except hte peas), and beans, and spice mixture, and stir for about a minute. Add the tomato/water mixture, stir again, cover, and cook on low for 6 hrs.
4. Add the peas about 10 minutes before you serve.
1 comment:
There is a great new book, "The Indian Slow Cooker" by Anupy Singla out. Mostly vegan/veggie dishes. She uses dried beans, unsoaked so super cheap and easy to make. I blog about some of my experiences making the dishes (I am NOT an Indian cook :) at www.getskinnygovegan.blogspot.com
and her blog is at indianasapplepie.com
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