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May 14, 2009

Slow Cooker Vegetable Vindaloo



One of my sources for new recipes is Vegetarian Times Magazine. They also have a website with a large archive of recipes - http://www.vegetariantimes.com/ I found the Slow Cooker Vegetable Vindaloo on the website when I was in search of a recipe to put my new crockpot to use. I served the vindaloo atop brown rice with some naan on the side (Indian-style flatbread). Perfect!

A word from VT about Vindaloo:
Vindaloo is a spicy stew from the Goa region of India. Here, cauliflower and chickpeas replace the lamb or pork traditionally used in the dish. You can also substitute 3 cups of potatoes for half of the cauliflower for a heartier meal.

Slow Cooker Vegetable Vindaloo

6 cups cauliflower florets
2 15.5-oz. cans chickpeas, rinsed and drained
2 large leeks, white and light green parts sliced into 1-inch pieces (1 1/2 cups)
1 cup tomato sauce
1/4 cup white wine vinegar
2 Tbs. minced fresh ginger
2 Tbs. curry powder
2 cloves garlic, minced (2 tsp.)
2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. red pepper sauce, such as Tabasco
3 Tbs. chopped cilantro
3 cups cooked rice

1. Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar, ginger, curry powder, garlic, cumin, cinnamon, red pepper sauce, and 1/4 cup water in 4-quart slow cooker. Season with salt and pepper. Cook on high 2 hours, stirring occasionally.

2. Transfer Vindaloo to large bowl, and cool 15 minutes. Stir in cilantro, and serve over rice.

39 comments:

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  2. This sounds great...I don't know if I'll be able to keep up my cooking with your posting :) And LOVE any crockpot recipes!

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  3. Sarah,

    Try getting to your local indian grocery and pick up some of those ready spice mixes they have, Parampara and Sanjeev Kapoor are a couple of brands that are stocked these days. They contain all the spices and sauces u require, just add water and substitute the meat for the veggies(incase they are are meat recipe mixes), most of them are really good, give them a shot, will save a lot of time in mixing the spices, the sauteing et all.

    But then,its a fast fix method, if ur short on time.

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  5. Hey,our family tried this Vindaloo after seeing it on Once a Month Meals. Super! It's going in my Hall of Fame rotation. Also delicious toting to work for lunch. I added a jar of white beans in tomato sauce that had been lingering in my cupboard and it worked perfectly. So easy to make and such a great result. Thx for sharing!

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  8. The first time I tried this I thought it was quite bland. The next time, I substituted salsa for the stewed tomatoes and loved it. I also doubled the stuffing ingredients for 3 large peppers

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  9. This recipe was really good, although it needed more spices. I changed some things but I think I kept the recipe essentially the same.
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  10. I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti
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  11. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
    Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.
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  12. Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
    To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve sweet red chili sauce on the side for mixing into bibimbap.
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  14. as said Vindaloo is a spicy stew from the Goa region of India. Here, cauliflower and chickpeas replace the lamb or pork traditionally used in the dish. You can also substitute 3 cups of potatoes for half of the cauliflower for a heartier meal., this tip is quite helpful though.
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