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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 4 |
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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. 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 |
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.
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