Vindaloo Vegetables

Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.

• Ready In: 7 hrs 15 mins
• Serves: 4

Ingredients

• 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 white 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 1/2ounce) 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

Directions

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.