Vindaloo Vegetables
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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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 3
- 1tablespoon peeled and chopped fresh ginger
- 1teaspoon light brown sugar
- 1teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground mustard
- 1⁄2
- 1⁄2teaspoon turmeric
- 1tablespoon white wine vinegar
- 1
- 2
- 1
- 2cups cauliflower florets
- 2
- 1
- 1(6 ounce) can tomato paste
- 1 1⁄2cups hot water
- salt and pepper, to taste
- 1⁄2
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DIRECTIONS
- 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.
- Heat the remaining oil in a skillet over medium-high heat.
- Add in the onion and carrot, cover and cook for 5 minutes or until softened.
- Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
- Add in the spice paste, stir and cook for 1 minute.
- Add in the next 4 ingredients; stir to combine.
- 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.
- Add in the peas; cook for 10 more minutes to allow them to heat; serve.
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