Vindaloo Vegetables

• 2 tablespoons olive oil
• 3 garlic cloves, peeled
• 1 tablespoon peeled and chopped fresh ginger
• 1 teaspoon light brown sugar
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon dry mustard
• ½ teaspoon cayenne pepper, or to taste
• ½ teaspoon turmeric
• 1 tablespoon white wine vinegar
• 1 large yellow onion, chopped
• 2 small carrots, thinly sliced
• 1 small green bell pepper, seeded and diced
• 2 cups small cauliflower florets
• 2 small zucchini, cut into ¼-inch-thick slices
• 1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
• One 6-ounce can tomato paste blended with 1½ cups hot water
• Salt and freshly ground black pepper
• ½ cup frozen green peas, thawed

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

2. Heat the remaining 1 tablespoon oil in a medium-size skillet over medium-high heat. Add the onion and carrots, cover, and cook until softened, about 5 minutes.

3. Transfer the onion and carrot mixture to a 4-quart slow cooker and turn it on Low. Add the spice paste and cook, stirring, for 1 minute. Add the bell pepper, cauliflower, zucchini, and kidney beans. Pour in the tomato paste mixture, season with salt and pepper, cover, and cook on Low for 6 hours.

4. A few minutes before serving, stir in the peas and allow to heat through for about 10 minutes.