Curried Potatoes, Cauliflower and Peas

By Hester

Ingredients

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 Tbsp. minced fresh ginger
• 2 cloves garlic, minced
• 2 lbs. unpeeled red potatoes, cut into 1/2 thinck slices
• 1 tsp. garam masala
• 1 tsp. salt
• 1 small head culiflower (about 1 1/4 lbs.), trimmed, and broken into florets
• 1 cup vegetable broth or water
• 2 ripe plum tomatoes, seeded and chopped
• 1 cup peas
• Hot cooked basmati or long grain rice

Details

Servings 6

Preparation

Step 1

Heat oil in large skillet over medium heat. Add onion, ginger and garlic; cook and stir about 5 minutes or until onion softens. Remove from heat.

Place potatoes in crock-pot. Mix garam masala and salt in small bowl. Sprinkle half of spice mixture over potatoes. Top with onion mixture, then cauliflower. Sprinkle with remaining spice mixture. Pour in broth. Cover; cook on high 3 1/2 hours.

Gently stir in tomatoes and peas. Cover; cook on high 30 minutes or until potatoes are tender. Stir gently. Service over rice.