Vindaloo Vegetable Stew for Crockpot

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cami starkman

ingredients

• 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 blended with 1 cup hot water Salt and freshly ground black pepper (salt is optional) 1/2 cup frozen green peas, thawed

Source: cami

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