(a gluten-free recipe)
Recipe adapted by: Susan Voisin
This is a recipe I adapted from Robin Robertson’s Fresh from the Vegetarian Slow Cooker. This version is no longer cooked in a crockpot, and I’ve removed the oil and made some changes in how the ingredients are combined. The first time I made this, my husband pronounced it “one of the best things I’ve ever tasted”! (Click here for crockpot version.)
3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 tsp. light brown sugar, or other sweetener (1 small date works well)
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 lg. yellow onion, chopped
2 small carrots, thinly sliced
1 sm. green bell pepper, seeded and diced
4 cups small cauliflower florets
2 small zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste
Salt and freshly ground black pepper (salt is optional)
1/2 cup frozen green peas, thawed
In a blender or food processor, combine the garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.
Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning–about 5 minutes.
Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.
Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, about 25 minutes.
Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.