1 large red onion, halved lengthwise and thinly sliced
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala
1/8 teaspoon ground red pepper
3 cups medium cauliflower florets
1 14-1/2-ounce can diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1-inch cubes (1-1/2 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (1-1/2 cups)
1-1/2 cups vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup frozen peas
4-1/2 cups hot cooked brown rice or couscous
Methods
In a large saucepan cook onion in hot oil over medium heat about 5 minutes or until tender. Add curry powder, cumin, garam masala, and red pepper. Cook and stir for 1 minute.
Stir in cauliflower, undrained tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Stir in peas; heat through. Serve the stew over rice. Enjoy this indian Recipe.
