Indian

Slow Cooker Vegetable Vindaloo takes several minutes to prepare.

Slow Cooker Vegetable Vindaloo takes several minutes to cook.

Slow Cooker Vegetable Vindaloo makes 6 servings.

The ingredients for Slow Cooker Vegetable Vindaloo are:

6 cups cauliflower florets
2 15.5 oz cans chickpeas, rinsed and drained
2 large leeks (I left these out)
1 cup tomato sauce
1/4 c white wine vinegar (i used red)
2 T ginger
2 T curry powder
2 cloves garlic, minced
2 t cumin
1 t cinnamon
1 t tabasco
3 T chopped cilantro
1/4 c water

Here is how you make Slow Cooker Vegetable Vindaloo:

combine ingredients (except cilantro) in 4 quart slow cooker. Season with salt and pepper. Cook on high 3 hours; stirring occasionally. transfer to large bowl; cook 15 minutes; stir in cilantro; serve over rice.Number of Servings: 6Recipe submitted by SparkPeople user LILY1207.

The nutritional information for Slow Cooker Vegetable Vindaloo is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 265.1

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 736.5 mg
• Total Carbs: 52.5 g
• Dietary Fiber: 11.9 g
• Protein: 11.5 g

Slow Cooker Vegetable Vindaloo is Indian cuisine.