Vindaloo Vegetables

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, peeled
• 1 tablespoon peeled and chopped fresh ginger
• 1 teaspoon light brown sugar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon turmeric
• 1 tablespoon white wine vinegar
• 1 large yellow onion, chopped
• 2 small carrots, thinly sliced
• 1 small green bell pepper, seeded and diced
• 2 cups small cauliflower florets
• 2 small zucchini, cut into 1/4-inch-thick slices
• 1 1/2 cups slow-cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
• One 6-ounce can tomato paste blended with 1 1/2 cups hot water
• Salt and freshly ground black pepper
• 1/2 cup frozen green peas, thawed