Vindaloo Vegetables

• Vegan
• Gluten free

• Produce

  • 2 Carrots, small
  • 4 cups Cauliflower florets, small
  • 1 1/2 tsp Coriander, ground
  • 1 Date, pitted
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 1 cup Green peas, frozen
  • 1 1/2 cups Kidney beans, cooked
  • 1 Lg yellow onion
  • 1 Sm. green or red bell pepper
  • 2 Zucchini, cut into 1/4-inch-thick slices, small

• Canned Goods

  • 1 6-ounce can Tomato paste

• Condiments

  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 1/4 tsp Cardamom
  • 1/2 tsp Cayenne pepper
  • 1 Salt and freshly ground black pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Nuts & Seeds

  • 1 1/4 tsp Cumin, ground

• Liquids

  • 1 Water

Found on blog.fatfreevegan.com

Ingredients

• 3 cloves garlic, peeled
• 1 tbsp. ginger, peeled and chopped
• 1 pitted date, coarsely chopped
• 1 1/2 tsp. ground coriander
• 1 1/4 tsp. ground cumin
• 1/2 tsp. dry mustard
• 1/2 tsp. cayenne pepper, or to taste
• 1/2 tsp. turmeric
• 1/4 tsp. cardamom
• 1 tbsp. white wine vinegar
• 1 lg. yellow onion, chopped
• 2 small carrots, thinly sliced
• 4 cups small cauliflower florets
• 1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
• 1 6-ounce can tomato paste
• Water
• 2 small zucchini, cut into 1/4-inch-thick slices
• 1 sm. green or red bell pepper, seeded and diced
• Salt and freshly ground black pepper (salt is optional)
• 1 cup frozen green peas, thawed

Directions

• In a blender or food processor, combine the garlic, ginger, date, coriander and other spices, vinegar, and 1/2 cup water; process until smooth and set aside.
• Heat a large non-stick pot or wok 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.
• Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the cauliflower and kidney beans. Cover and turn heat to low.
• Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes. Add the zucchini and bell pepper, season with pepper and salt (if using), and continue cooking, covered, until the vegetables are tender, but not mushy, about 5 -10 minutes.
• Add the peas and allow to heat through for a couple of minutes. Serve alone or over basmati rice or other grain.

Nutrition