Slow Cooker Vegetable Vindaloo - Indian

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Slow Cooker Vegetable Vindaloo - Indian

 

6 cups cauliflower florets

2 15.5-oz. cans chickpeas, rinsed and drained

2 large leeks, white and light green parts sliced into 1-inch pieces (1 1/2

cups)

1 cup tomato sauce

1/4 cup white wine vinegar

2 Tbs. minced fresh ginger

2 Tbs. curry powder

2 cloves garlic, minced (2 tsp.)

2 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. red pepper sauce, such as Tabasco

3 Tbs. chopped cilantro

3 cups cooked basmati rice

 

 

 

 

 

Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar, ginger, curry

powder, garlic, cumin, cinnamon, red pepper sauce, and 1/4 cup water in 4-quart

slow cooker. Season with salt and pepper. Cook on high 3 hours, stirring

occasionally.

Transfer Vindaloo to large bowl, and cool 15 minutes. Stir in cilantro, and

serve over basmati rice.

 

Serves 8

 

Source: Vegetarian Times Issue: January 1, 2008 p.37

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information

Per SERVING: Calories: 265, Protein: 10g, Total fat: 2g, Carbs: 53g,

Cholesterol: 0mg, Sodium: 478mg, Fiber: 9g, Sugars: 4g

 

Vindaloo is a spicy stew from the Goa region of India. Here, cauliflower and

chickpeas replace the lamb or pork traditionally used in the dish. You can also

substitute 3 cups of potatoes for half of the cauliflower for a heartier meal.

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