Vindaloo Vegetables
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4.67 from 6 votes

Vindaloo Vegetables

This highly spiced but not hot curry is full of vegetable but low in fat and calories.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: vegan vindaloo
Servings: 6
Calories: 159kcal
Author: Susan Voisin

Ingredients

  • 3 cloves garlic peeled
  • 1 tablespoon ginger peeled and chopped
  • 1 pitted date coarsely chopped
  • 1 1/2 teaspoon ground coriander
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1 tablespoon white wine vinegar
  • 1 large 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 can, rinsed and drained
  • 6 ounces tomato paste (one small can)
  • 2 small zucchini cut into 1/4-inch-thick slices
  • 1 small green or red bell pepper seeded and diced
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen green peas thawed

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.
  • 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.

Notes

Counts as two Weight Watchers Smart points because of the date and tomato paste.

Nutrition

Serving: 1serving | Calories: 159kcal | Carbohydrates: 32.6g | Protein: 9g | Fat: 1g | Sodium: 464mg | Fiber: 10g | Sugar: 12.4g