Slow Cooker Vegetable Vindaloo (V)

By catgirl

Ingredients

• 6 c. cauliflower florets
• 2 (15.5 oz) cans chickpeas, drained and rinsed
• 2 large leeks, sliced into 1" pieces (1.5 cups)
• 1 cup tomato sauce
• 1/4 cup white wine vinegar
• 2 tablespoons minced ginger
• 2 tablespoons curry powder
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoons ground cinnamon

Details

Servings 8

Preparation

Step 1

Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar,ginger, curry powder, garlic, cumin, cinnamon, tabasco, and 1/4 c. water in 4 qt. slow cooker. Season with salt and pepper. Cook on high for 3 hours, stirring occasionally.

Transfer vindaloo to large bowl, and cool 15 mins. Stir in cilantro, and serve over basmati rice.