Indian Spiced Vegetables

CSA Box-onion, carrot,garlic,zucchini, pepper, cauliflower, fresh peas

2 Tb. Vegetable oil
1 lg. yellow onion, chopped
2 small carrots, thinly sliced
3 cloves garlic, peeled
1 Tb. 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 Tb. White wine vinegar
1 small 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
Water
Salt and freshly ground black pepper (salt is optional)
1/2 cup frozen green peas, thawed


Heat oil in a very large non-stick pot or wok over medium-high heat. Add the onions and carrots and cover, and cook until softened, stirring often, about 5 minutes.
Meanwhile, combine the garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar in a small bowl.
When the onions and carrots are softened, add the spice mixture and cook until fragrant.
Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.
Blend the tomato paste with 1 1/4 cup water 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.

Serves 4-6 large servings