3 small potatoes (large diced)1 medium sweet potato (large diced)1 large onion (diced)1 head cauliflower (bite-sized florets)1-1/2 cups frozen peas2-3 cloves garlic (minced)1 teaspoon ginger (minced)2-1/2 – 3 tablespoons olive oil1 cup vegetable broth1 cup watersalt (optional)
pepper (optional)
Spices:1 teaspoon curry1/8 teaspoon chili powder1/8 teaspoon garam masala1/4 teaspoon turmeric powder2 teaspoons coriander powder
1/2 teaspoon cumin
Heat oil on medium heat. Add onion, cook until translucent. Add garlic and ginger – cook 4-5 minutes. Add potatoes and sweet potatoes, cook 4-5 minutes stirring occasionally. Add spices cook until fragrant (approx. 1 minute). Add cauliflower, stir. Add 1 cup veg. broth and 1 cup water. Bring to a simmer and cover. Cook 10 minutes, stirring occasionally. Add peas and cook uncovered for 10 minutes. Add salt and pepper to taste. Serve over brown rice and enjoy!
Amy M.’s awesome kitchen!
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This recipe was most recently featured in
Boston Organics Newsletter No. 08 of 2012.