Vindaloo Vegetables Recipe

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Vindaloo Vegetables
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Ingredients:

Directions:

  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.
  3. Add in the onion and carrot, cover and cook for 5 minutes or until softened.
  4. Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
  5. Add in the spice paste, stir and cook for 1 minute.
  6. Add in the next 4 ingredients; stir to combine.
  7. 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.
  8. Add in the peas; cook for 10 more minutes to allow them to heat; serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.18 Kcal (779 kJ)
Calories from fat 92.6 Kcal
% Daily Value*
Total Fat 10.29g 16%
Sodium 54.71mg 2%
Potassium 588.26mg 13%
Total Carbs 19.56g 7%
Sugars 6.39g 26%
Dietary Fiber 5.3g 21%
Protein 4.9g 10%
Vitamin C 70.3mg 117%
Vitamin A 1mg 33%
Iron 14mg 78%
Calcium 60.7mg 6%
Amount Per 100 g
Calories 64.99 Kcal (272 kJ)
Calories from fat 32.32 Kcal
% Daily Value*
Total Fat 3.59g 16%
Sodium 19.1mg 2%
Potassium 205.33mg 13%
Total Carbs 6.83g 7%
Sugars 2.23g 26%
Dietary Fiber 1.85g 21%
Protein 1.71g 10%
Vitamin C 24.5mg 117%
Vitamin A 0.3mg 33%
Iron 4.9mg 78%
Calcium 21.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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