About the Recipe
Ingredients
1 tablespoon EVOO
1 large red onion, halved and cut into thin wedges
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
2 tomatoes diced
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 1/2 cups organic vegetable broth
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup loose-pack organic frozen peas
4 1/2 cups cooked couscous or brown rice
Preparation
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, (about 5 minutes). Add the curry powder, cumin, garam masala powder, and cayenne pepper. Stir well and cook for one to two minutes. Add cauliflower, tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper.
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Bring to a boil; reduce heat and simmer, cover for 10 minutes or until the potatoes are tender. Stir in the peas; heat through.
Serve over quinoa or brown rice.