Slow Cooker Vegetable Vindaloo

One of my sources for new recipes is Vegetarian Times Magazine. They also have a website with a large archive of recipes - http://www.vegetariantimes.com/ I found the Slow Cooker Vegetable Vindaloo on the website when I was in search of a recipe to put my new crockpot to use. I served the vindaloo atop brown rice with some naan on the side (Indian-style flatbread). Perfect!

A word from VT about Vindaloo:

Vindaloo is a spicy stew from the Goa region of India. Here, cauliflower and chickpeas replace the lamb or pork traditionally used in the dish. You can also substitute 3 cups of potatoes for half of the cauliflower for a heartier meal.

Slow Cooker Vegetable Vindaloo

6 cups cauliflower florets
2 15.5-oz. cans chickpeas, rinsed and drained
2 large leeks, white and light green parts sliced into 1-inch pieces (1 1/2 cups)
1 cup tomato sauce
1/4 cup white wine vinegar
2 Tbs. minced fresh ginger
2 Tbs. curry powder
2 cloves garlic, minced (2 tsp.)
2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. red pepper sauce, such as Tabasco
3 Tbs. chopped cilantro
3 cups cooked rice

1. Combine cauliflower, chickpeas, leeks, tomato sauce, vinegar, ginger, curry powder, garlic, cumin, cinnamon, red pepper sauce, and 1/4 cup water in 4-quart slow cooker. Season with salt and pepper. Cook on high 2 hours, stirring occasionally.

2. Transfer Vindaloo to large bowl, and cool 15 minutes. Stir in cilantro, and serve over rice.