Vindaloo Vegetables - cooking recipe

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 1/2 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

Preparation

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