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Vindaloo Vegetables

Vindaloo Vegetables Recipe

  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled
  • 1 tablespoon peeled and chopped fresh ginger
  • 1 teaspoon light brown sugar
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon dry mustard
  • ½ teaspoon cayenne pepper, or to taste
  • ½ teaspoon turmeric
  • 1 tablespoon white wine vinegar
  • 1 large yellow onion, chopped
  • 2 small carrots, thinly sliced
  • 1 small green bell pepper, seeded and diced
  • 2 cups small cauliflower florets
  • 2 small zucchini, cut into ¼-inch-thick slices
  • 1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
  • One 6-ounce can tomato paste blended with 1½ cups hot water
  • Salt and freshly ground black pepper
  • ½ cup frozen green peas, thawed
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 199kcal (10%)
Total Fat 8g (13%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 28g
Dietary Fiber 6g
Sugars 12g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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