7 servings
WeightWatchers POINTS® value per serving : 4
My version of a dish based on the Vindaloo Vegetables recipe from Robin Robertson's "Fresh from the Vegetarian Slow Cooker".
Spices:
1/2 tsp ground cumin
1 tsp curry powder
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp dry mustard
4 clove garlic cloves
1 Tbsp ginger root
Ingredients:
1 lb cauliflower florets
2 medium onions
2 medium bell peppers
2 large zucchini
1 pound baby carrots, halved
3 cups cooked chickpeas
1/2 cup frozen peas
6 oz canned tomato paste
1 1/2 cup vegetable broth
Instructions
Drain and lightly rinse beans if using canned.
Heat a large skillet brushed lightly w/grapeseed oil over medium-low heat. Add the onions & peppers, cooking till softened. Use veggie broth or water to deglaze as needed.
Add all ingredients except frozen peas to the crock pot along with about 1 1/2 cups broth. Cook on low for 8-10 hours. Add the frozen green peas at the end, stir gently to combine.
WeightWatchers POINTS® value per serving : 4
My version of a dish based on the Vindaloo Vegetables recipe from Robin Robertson's "Fresh from the Vegetarian Slow Cooker".
Spices:
1/2 tsp ground cumin
1 tsp curry powder
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp dry mustard
4 clove garlic cloves
1 Tbsp ginger root
Ingredients:
1 lb cauliflower florets
2 medium onions
2 medium bell peppers
2 large zucchini
1 pound baby carrots, halved
3 cups cooked chickpeas
1/2 cup frozen peas
6 oz canned tomato paste
1 1/2 cup vegetable broth
Instructions
Drain and lightly rinse beans if using canned.
Heat a large skillet brushed lightly w/grapeseed oil over medium-low heat. Add the onions & peppers, cooking till softened. Use veggie broth or water to deglaze as needed.
Add all ingredients except frozen peas to the crock pot along with about 1 1/2 cups broth. Cook on low for 8-10 hours. Add the frozen green peas at the end, stir gently to combine.
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