Vegetarian Crock Pot Vindaloo Vegetables

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Vegetarian Crock Pot Vindaloo Vegetables

 

3 cloves garlic, peeled

1 TB ginger, peeled and chopped

1 tsp. light brown sugar, or other sweetener (or 1 small date works well)

1 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. dry mustard

1/2 tsp. cayenne pepper, or to taste

1/2 tsp. turmeric

1 TB white wine vinegar

1 large yellow onion, chopped

2 small carrots, peeled and thinly sliced

1 small green bell pepper, seeded and diced

4 cups small cauliflower florets

2 small zucchini, cut into 1/4 " thick slices

1 can (16 oz.) red kieney beans, rinsed and drained

1 can (6 oz.) tomato paste blended with 1 cup hot water

Salt and ground black pepper, to taste

1/2 cup frozen green peas, thawed

 

In a blender or food processor, combine the garlic, ginger, brown sugar,

coriander, cumin,

mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth

and set aside.

 

Heat a non-stick skillet 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.

 

Transfer the onion and carrot mixture to a 4 quart crock pot/slow cooker and

turn it to LOW heat

setting. Add the spice paste from the blender and cook, stirring, for 1

minute.  Add the bell pepper,

cauliflower, zucchini, and kidney beans.  Add the tomato paste mixture to the

vegetables, season

with pepper and salt; cover, and cook on LOW heat setting for 6 hours.

 

A few minutes before serving, add the peas and allow to heat through for

about 10 minutes. 

 

Serve alone or over cooked basmati rice or other grain.

 

Serves 4-6.