INGREDIENTS
1 15.5 ounce can
1 1/2 cups cooked kidney beans or, cooked
2
Carrots, small
4 cups
Cauliflower florets, small
1 1/2 tsp
Coriander, ground
1
Date, pitted
3 cloves
Garlic
1 tbsp
Ginger
1
Green or red bell pepper, small
1 cup
Green peas, frozen
1
Yellow onion, large
2
Zucchini cut into 1/4-inch-thick slices, small
6 oz
Tomato paste
1/2 tsp
Mustard, dry
1/4 tsp
Cardamom
1/2 tsp
Cayenne pepper
1
Salt and freshly ground black pepper
1/2 tsp
Turmeric
1 tbsp
White wine vinegar
1 1/4 tsp
Cumin, ground