Recipe by: Susan Voisin, adapted from Robin Robertson's Fresh from the Vegetarian Slow Cooker.

Ingredients

3	cloves garlic
1	tbsp ginger
1	tsp light brown sugar
1	tsp ground coriander
1/2	tsp ground cumin
1/2	tsp dry mustard
1/2	tsp cayenne pepper
1/2	tsp turmeric
1	tbsp white wine vinegar
1	large yellow onion, chopped
2	small carrots, thinly sliced
1	small green bell pepper
4	cups cauliflower florets
2	small zucchini, cut into 1/4-inch-thick slices
1 1/2	cups cooked kidney beans
6	ounce tomato paste
1	cup water
1/2	cup frozen green peas, thawed

Directions

1. 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.
   
   
2. Heat a non-stick skillet 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.
   
   
3. Transfer the onion and carrot mixture to a 4-quart slow cooker and turn it on Low. Add the spice paste from the blender and cook, stirring, for 1 minute. Add the bell pepper, cauliflower, zucchini, and kidney beans. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook on Low for 6 hours.
   
   
4. A few minutes before serving, add the peas and allow to heat through for about 10 minutes. Serve alone or over basmati rice or other grain.
   
   
5. Serves 4-6
   
   

Categories

Vegetables, Main Dish, Indian, Slow Cook, Gluten-Free

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol Low in sodium Very high in dietary fiber High in iron High in manganese High in magnesium High in phosphorus High in potassium High in thiamin Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sugar