Vindaloo Vegetables

• olive oil↗2 tablespoons
• garlic↗3 cloves

  peeled

• peeled and chopped fresh ginger1 tablespoon
• light brown sugar↗1 teaspoon
• ground coriander↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• ground mustard1⁄2 teaspoon
• cayenne↗1⁄2 teaspoon

  to taste

• turmeric↗1⁄2 teaspoon
• white wine vinegar↗1 tablespoon
• large yellow onion↗1

  chopped

• small carrots↗2

  thinly sliced

• small green bell pepper1

  diced

• cauliflower florets↗2 cups
• small zucchini2

  cut into 1/4 inch slices

• (15 1/2 ounce) can dark red kidney beans, drained and rinsed↗1
• (6 ounce) can tomato paste↗1
• cups hot water1 1⁄2
• salt and pepper, to taste
• cup frozen green pea, thawed↗1⁄2

Step-by-step instructions

1. 1

   In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.

2. 2

   Heat the remaining oil in a skillet over medium-high heat.

3. 3

   Add in the onion and carrot, cover and cook for 5 minutes or until softened.

4. 4

   Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.

5. 5

   Add in the spice paste, stir and cook for 1 minute.

6. 6

   Add in the next 4 ingredients; stir to combine.

7. 7

   In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.

8. 8

   Add in the peas; cook for 10 more minutes to allow them to heat; serve.