Vegetable Vindaloo
From myrna 16 years ago
- 60 minutes to make
- Serves 8
Delicious, easy, cheap and healthy. What more could you want?
Ingredients
- 6 cups cauliflower florets shopping list
- 2 cans chickpeas drained shopping list
- 2 large leeks, white and light parts thinly sliced shopping list
- 1 cup tomato sauce shopping list
- 1/4 cup white wine vinegar shopping list
- 1 Tbps grated ginger shopping list
- 2 cloves garlic minced shopping list
- 1 1/2 Tbsp curry powder shopping list
- 2 tsp cumin shopping list
- 1 tsp cinnamon shopping list
- 1 tsp red pepper sauce (such as Tabasco) shopping list
- 2 cups water or vegetable stock shopping list
- 3 Tbsp chopped cilantro shopping list
- basmati rice shopping list
How to make it
- Combing all ingredients except for last two. Season with salt and pepper. Bring to a boil, then simmer until cauliflower is tender. Add water or stock if necessary.
- Serve with cilantro over basmati rice.
- NOTE: Can use half cauliflower and half broccoli. I also add carrots. Also, this recipe works well in the slow cooker on high for three hours.
People Who Like This Dish 6
- momo_55grandma Mountianview, AR
- lizzconn Naas Co Kildare, IE
- ethorp08 Williamston, MI
- trev Bogangar, AU
- karmajnke Irving, TX
- gingerlea Tampa, FL
- myrna Leuven, BE
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The Rating
Reviewed by 2 people-
love the veggies in this one and dash of Tabasco yummy high5
momo_55grandma
in Mountianview loved it
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" It was excellent "