Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic (peeled)
  • 1 tablespoon ginger (peeled and chopped)
  • 1 pitted date (coarsely chopped)
  • 1 1/2 teaspoon ground coriander
  • 1 1/4 teaspoon ground cumin
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1 tablespoon white wine vinegar
  • 1 large yellow onion (chopped)
  • 2 small carrots (thinly sliced)
  • 4 cups small cauliflower florets
  • 1 1/2 cups cooked kidney beans (or one 15.5 ounce can, rinsed and drained)
  • 6 ounces tomato paste ((one small can))
  • 2 small zucchini (cut into 1/4-inch-thick slices)
  • 1 small green or red bell pepper (seeded and diced)
  • Salt and freshly ground black pepper (to taste)
  • 1 cup frozen green peas (thawed)

Instruction

  • 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.
  • 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 cauliflower 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, cover, and cook for 5 minutes. 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.
  • Add the peas and allow to heat through for a couple of minutes. Serve alone or over basmati rice or other grain.