1 1/2cupscooked kidney beansor one 15.5 ounce can, rinsed and drained
6ouncestomato paste(one small can)
2smallzucchinicut into 1/4-inch-thick slices
1smallgreen or red bell pepperseeded and diced
Salt and freshly ground black pepperto taste
1cupfrozen green peasthawed
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.
Counts as two Weight Watchers Smart points because of the date and tomato paste.