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    You are in: Home / Recipes / Vindaloo Vegetables Recipe
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    Vindaloo Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 15 mins

    1 hr

    6 hrs 15 mins

    ratherbeswimmin''s Note:

    Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.

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    Units: US | Metric


    1. 1
      In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
    2. 2
      Heat the remaining oil in a skillet over medium-high heat.
    3. 3
      Add in the onion and carrot, cover and cook for 5 minutes or until softened.
    4. 4
      Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
    5. 5
      Add in the spice paste, stir and cook for 1 minute.
    6. 6
      Add in the next 4 ingredients; stir to combine.
    7. 7
      In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
    8. 8
      Add in the peas; cook for 10 more minutes to allow them to heat; serve.

    Ratings & Reviews:

    • on February 07, 2010


      I followed the directions exactly for this recipe in the crock pot and it was horrendous! I couldn't even eat it. I'm not sure why it turned out so badly -- the only thing I can come up with is that it's because I used frozen veggies. Though, that shouldn't have completely ruined it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2008


      This was very good. I was looking for a vegetarian dinner and this one is a winner. I think I added too much tumeric, but that is my bad. Served it on basmati. Thanks again!

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    • on February 02, 2008


      I liked this recipe but I was expecting more. I followed it exactly, although I cooked it on the stove and not in the crockpot. I needed to add a touch of extra water. I found it needed a lot more cayenne than the 1/2 tsp. called for. It didn't have much of an "Indian" flavor and could have used more spices in the spice paste in general. It was also a bit too tomato-ey for my taste. I served it with naan.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Vindaloo Vegetables

    Serving Size: 1 (481 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.6
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 404.4 mg
    Total Carbohydrate 50.2 g
    Dietary Fiber 14.7 g
    Sugars 13.1 g
    Protein 15.1 g

    The following items or measurements are not included:

    white wine vinegar

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