Vindaloo Vegetables

Total Time: 7 hrs 15 mins Preparation Time: 1 hr Cook Time: 6 hrs 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, peeled
• 1 tablespoon peeled and chopped fresh ginger
• 1 teaspoon light brown sugar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cayenne, to taste
• 1/2 teaspoon turmeric
• 1 tablespoon wine vinegar
• 1 large yellow onion, chopped
• 2 small carrots, thinly sliced
• 1 small green bell pepper, diced
• 2 cups cauliflower florets
• 2 small zucchini, cut into 1/4 inch slices
• 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
• 1 (6 ounce) can tomato paste
• 1 1/2 cups hot water
• salt and pepper, to taste
• 1/2 cup frozen green pea, thawed

Recipe

• 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 heat the remaining oil in a skillet over medium-high heat.
• 3 add in the onion and carrot, cover and cook for 5 minutes or until softened.
• 4 transfer the onion and carrot to a 4-quart slow cooker on low heat setting.
• 5 add in the spice paste, stir and cook for 1 minute.
• 6 add in the next 4 ingredients; stir to combine.
• 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 add in the peas; cook for 10 more minutes to allow them to heat; serve.