Vindaloo Vegetables

Makes about 6 servings

3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 small date, coarsely chopped
1 1/2 tsp. ground coriander
1/4 tsp. cardamom
1 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste (optional)
1 tsp. turmeric
1 tbsp. white wine vinegar
1 large yellow onion, chopped
2 small carrots, thinly sliced
1 small green or red bell pepper, seeded and diced
4 cups small cauliflower florets
1 6-ounce can tomato paste
3 oz. coconut milk

Salt and freshly ground black pepper to taste

In a blender or food processor, combine the garlic, ginger, date, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.

Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning – about 5 minutes.

Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper and cauliflower. Cover and turn heat to low.

Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt, cover, and cook until the vegetables are tender, but not mushy. Serve alone or over basmati rice or other grain.

Nutrition (per serving): 159 calories,1g total fat, 0 mg cholesterol, 1070.9mg  potassium, 32.6g carbohydrates, 10.1g fiber, 12.4g sugar, 9g protein

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