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Vindaloo Vegetables

FatFree Vegan Kitchen
  • minutes
  • Serves 6

INGREDIENTS

1 15.5 ounce can

1 1/2 cups cooked kidney beans or, cooked

2

Carrots, small

4 cups

Cauliflower florets, small

1 1/2 tsp

Coriander, ground

1

Date, pitted

3 cloves

Garlic

1 tbsp

Ginger

1

Green or red bell pepper, small

1 cup

Green peas, frozen

1

Yellow onion, large

2

Zucchini cut into 1/4-inch-thick slices, small

6 oz

Tomato paste

1/2 tsp

Mustard, dry

1/4 tsp

Cardamom

1/2 tsp

Cayenne pepper

1

Salt and freshly ground black pepper

1/2 tsp

Turmeric

1 tbsp

White wine vinegar

1 1/4 tsp

Cumin, ground