[tweetmeme source=”VeganChickie”] Vindaloo is traditionally very hot and I’ve made my version suitably spicy, if you don’t like a lot of chili you might want to leave out the red chillies altogether and just rely on the cayenne pepper and Tabasco for heat. And of course if you like things super spicy it might worth adding an extra chili into the mix. It’s helpful to remember that some of heat will be lost in the cooking process as the slow cooker does often render some of the heat a bit flat after so many hours of cooking, so if you sneak a taste test two hours in and it’s hotter than you expected, don’t panic, some of the flavours will settle down by the time it’s ready to be eaten.

Vegetable Vindaloo

Ingredients:

2 tbs olive oil
3 cloves garlic, minced
1 knob of ginger, minced (about 1.5 tbs)
2 red chillies, minced (or 2 tbs dried chillies)
2 tsp brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground mustard seeds
1 tsp cayenne pepper
1 tsp turmeric
2 tsp hot curry powder
2 tsp apple cider vinegar
Tabasco sauce
1 medium leek, chopped
2 medium carrots, chopped
1 medium green capsicum, chopped
1/2 small head of cauliflower, cut into florets
1/2 small head of broccoli, cut into florets
2 medium zucchini, chopped
2 ribs of celery, chopped
1 cup chopped button mushrooms
2 cups vegetable stock
1 can red kidney beans
140g tomato paste
1/2 cup frozen green peas
Salt and pepper to taste
jasmine rice to serve

Method:

1. In a small bowl, combine 1 tbs of the oil, garlic, ginger, chillies, sugar, coriander, cumin, mustard seeds, cayenne, turmeric, curry powder, vinegar and tabasco sauce (to taste), mix with a fork until everything is combined and a paste is formed. Set aside.

2. Set your slow-cooker on HIGH and heat the remaining tablespoon of oil, add the leek and carrots, cover and cook for about ten minutes, until the vegetables are warmed, add the spice paste and stir to coat, cook for 5 minutes, until fragrant. Add the capsicum, cauliflower, broccoli, zucchini, celery and mushrooms and stir until vegetables are coated in the paste mixture. Turn the slow cooker setting back to LOW.

3. In a small bowl – you can use the one used to make the paste if you like this will pick up any remaining paste – combine the vegetable stock and tomato paste, pour the mixture over the vegetables, mix well, cover and cook on LOW for 6 hours.

4. 1/2 an hour before serving add the frozen peas, stir through. Add salt and pepper if required and start making your Jasmine rice as per packet instructions. Serve over rice and garnish with some fresh coriander.






________________

Become a fan of Vegan Chickie on Facebook