Vindaloo Vegetables

Name: Vindaloo Vegetables
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 teaspoons cardamom; 2 smalls carrots, thinly sliced; 946 milliliters cauliflower florets; 1 teaspoons cayenne pepper, or to taste; 1 pitted date, coarsely chopped; 1 teaspoons dry mustard; 3 cloves garlic, peeled; 1 Tbsp ginger, peeled and chopped; 2 teaspoons ground coriander; 1 teaspoons ground cumin; 355 milliliters cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained); 237 milliliters frozen green peas, thawed; 1 green or red bell pepper, seeded and diced; 6 servings Salt and freshly ground black pepper (salt is optional); 170 grams tomato paste; 1 teaspoons turmeric; 6 servings Water; 1 Tbsp white wine vinegar; 1 large yellow onion, chopped; 2 smalls zucchini, cut into 1/4-inch-thick slices

Vindaloo Vegetables

The recipe Vindaloo Vegetables is ready in roughly 50 minutes and is definitely a spectacular gluten free and vegan option for lovers of Indian food. This recipe serves 6. One portion of this dish contains about 9g of protein, 1g of fat, and a total of 159 calories. Head to the store and pick up kidney beans, ground coriander, garlic, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Coriander

Vinegar

Garlic

Ginger

Spices

Water

Dates

Equipment you will use

Food Processor

Blender

Heat a large non-stick pot or wok over medium-high heat.

Equipment you will use

Pot

Wok

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 burningabout 5 minutes.

Ingredients you will need

Carrot

Onion

Water

Add the spice paste from the blender and cook, stirring, for 2 minutes.

Ingredients you will need

Spice Paste

Equipment you will use

Blender

Add the cauliflower and kidney beans. Cover and turn heat to low.

Ingredients you will need

Kidney Beans

Cauliflower

Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly.

Ingredients you will need

Tomato Paste

Water

Equipment you will use

Blender

Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes.

Ingredients you will need

Tomato Paste

Vegetable

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.

Ingredients you will need

Bell Pepper

Vegetable

Zucchini

Pepper

Salt

Add the peas and allow to heat through for a couple of minutes.

Ingredients you will need

Peas

Serve alone or over basmati rice or other grain.

Ingredients you will need

Basmati Rice

Grains

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Schloss Gobelsburg Schlosskellerei Gobelsburger Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 19 dollars.