Vindaloo Vegetables

• 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 1/2 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

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.

olive oil, garlic, fresh ginger, light brown sugar, ground coriander, ground cumin, ground mustard, cayenne, turmeric, white wine vinegar, yellow onion, carrots, green bell pepper, cauliflower florets, zucchini, dark red kidney beans, tomato paste, water, salt, frozen green pea

Taken from www.food.com/recipe/vindaloo-vegetables-100525 (may not work)