Produce Info, Storage Tips and Recipes

Amy's Autumn Curry

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 peas
2-3 cloves garlic (minced)
1 teaspoon ginger (minced)
2-1/2 – 3 tablespoons olive oil
1 cup vegetable broth
1 cup water
salt (optional)
pepper (optional)

Spices:
1 teaspoon curry
1/8 teaspoon chili powder
1/8 teaspoon garam masala
1/4 teaspoon turmeric powder
2 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 10 minutes. Add salt and pepper to taste. Serve over brown rice and enjoy! 

Amy M.'s awesome kitchen!

·

This recipe was first featured in Boston Organics Newsletter No. 08 of 2012.