Vindaloo Vegetables

Ingredients

• 0.3 tsp cardamom 
• 2 small carrots thinly sliced
• 4 cups cauliflower florets 
• 0.5 tsp ground pepper to taste
• 1  dates pitted coarsely chopped
• 0.5 tsp ground mustard dry
• 3 cloves garlic peeled
• 1 tbsp ginger peeled chopped
• 1.5 tsp ground coriander 
• 1.3 tsp ground cumin 
• 1.5 cups kidney beans canned rinsed cooked drained (15.5 ounce beans, and )
• 1 cup peas green frozen thawed
• 1  bell pepper diced green red seeded
• 6 servings pepper black freshly ground (salt is optional)
• 6 ounce canned tomatoes canned
• 0.5 tsp turmeric 
• 6 servings water 
• 1 tbsp citrus champagne vinegar 
• 1 large onion yellow chopped
• 2 small zucchini cut into 1/4-inch-thick slices

Equipment

• food processor
• pot
• blender
• wok

Directions

1. In a blender or food processor, combine the garlic, ginger, date, coriander and other spices, vinegar, and 1/2 cup water; process until smooth and set aside.
2. Heat a large non-stick pot or wok over medium-high heat.
3. 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 burningabout 5 minutes.
4. Add the spice paste from the blender and cook, stirring, for 2 minutes.
5. Add the cauliflower and kidney beans. Cover and turn heat to low.
6. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly.
7. Add the tomato paste mixture to the vegetables, cover, and cook for 5 minutes.
8. Add the zucchini and bell pepper, season with pepper and salt (if using), and continue cooking, covered, until the vegetables are tender, but not mushy, about 5 -10 minutes.
9. Add the peas and allow to heat through for a couple of minutes.
10. Serve alone or over basmati rice or other grain.