I was served this delicious, super healthy vegan curry at a friend’s house and was thrilled to find out how incredibly easy it is to make. All you do is dump chopped vegetables into a slow cooker and let it simmer away. You can also make this on the stove top, which is what I did when I recreated it at my house. With some brown rice, it is a complete meal.
Slow Cooker Vegetarian Vindalo
Adapted from Vegetarian Times Everything Vegan.
Dump everything in a crock pot or a large pot:
1 medium cauliflower, cut into florets
(4-5 red skinned potatoes, peeled and diced, optional)
29 ounces canned chick peas, drained
2 large leeks, white and light green part sliced
1-2 cups tomato sauce
1 Tbl. vinegar
2 Tbl. fresh ginger, minced
2 Tbl. curry powder
2 cloves garlic, minced
2 tsp. cumin
1 tsp. cinnamon or a cinnamon stick
1 tsp. hot sauce
1/4-1/2 cup water
Cook for 3 hours on high in a crock pot or 1 1/2 hours on a medium simmer in a stove top pot. Can add 3 Tbl. cilantro before serving. Serve over basmati rice.
Tags: slow cooker, vegan crock pot, vegan vindaloo, vegetable stew, vegetarian slow cooker
Pragmatic Attic 
July 12, 2012 at 1:54 pm |
Given that I’m probably the only one in my family who would appreciate this, maybe I’ll make it for lunch one day next week. Yum.
I wonder if there’s something else I could use instead of tomato sauce (or in addition). That’s sound like it’s the base, and it sounds like a lot of it.
July 12, 2012 at 2:10 pm |
Yes, good idea. It was supper for me and my husband AND lunch the next day.