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Easy Gluten-Free Vindaloo Veggies

Vegan Gluten-Free Vindaloo Vegetables

Many of our readers are looking to cut back on the gluten in their diet for both health and personal preference issues. This recipe for vindaloo vegetables is gluten-free and incredibly flavorful. The use of a wide array of  vegetables including red peppers, carrots, and cauliflower along with garlic and turmeric create a one-pot meal that is exploding with flavor! You can make this in the slow cooker to make the dish even easier - put it in the slow cooker in the morning and enjoy a warm and filling dish for dinner any night of the week.


  • 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
  • 1/2 tsp. turmeric
  • 1 tbsp. white wine vinegar
  • 1 lg. yellow onion, chopped
  • 2 small carrots, thinly sliced
  • 1 sm. green or red bell pepper, seeded and diced
  • 4 cups small cauliflower florets
  • 2 small zucchini, cut into 1/4-inch-thick slices
  • 1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
  • 1 6-ounce can tomato paste
  • Water
  • Salt and freshly ground black pepper (salt is optional)
  • 1 cup frozen green peas, thawed

Visit Fat Free Vegan for the full instructions for this recipe.