Vindaloo Vegetables
Slow-cooked kidney beans, coriander and mustard, warmed with ginger and cumin, a British curry-house dish.
7 hr 15 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 375 min · 435 min total
- medium
- 1
In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
- 2
Heat the remaining oil in a skillet over medium-high heat. Add in the onion and carrot, cover and cook for 5 minutes or until softened.
- 3
Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting. Add in the spice paste, stir and cook for 1 minute.
- 4
Add in the next 4 ingredients; stir to combine. In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
- 5
Add in the peas; cook for 10 more minutes to allow them to heat; serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
- apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.
