Tuesday, March 20, 2007

Crock-pot Vindaloo Vegetable Stew


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.

No comments: