Carrot, Cauliflower & Potato Masala

I have begun to love Indian food, the flavors are amazing!  I like how the dishes are satisfying and filling, and no meat is required.  Best of all, the vegetables can be changed, what’s in your fridge- or what you prefer.  This one was with carrots, cauliflower and potatoes.  We usually enjoy our Indian dishes with some naan bread (especially the garlic flavor)!  One day, I’d like to make my own naan…but that’s for another week! 

 Carrot, Cauliflower & Potato Masala
Adapted from: Vegetarian Times Magazine

2 small pieces of ginger, sliced
4 garlic cloves, chopped
1 15 oz can of diced tomatoes
1 tsp cayenne pepper
2 tbsp olive oil
1 onion, chopped
1 yellow bell pepper, diced
3 medium boiling potatoes, cubed
4 carrots, chopped
1 tsp chili powder
3 tbsp curry powder
3/4 lb frozen cauliflower
1/2 cup light coconut milk
1-2 cups of cooked rice

Heat oil in a saucepan over medium heat.  Add onion, garlic and ginger.  Saute for 5 minutes, then add bell pepper, potatoes, carrots and tomatoes (with juice).  Cover and cook for 10 minutes, stirring occasionally.  Meanwhile, in a separate pot, cook rice according to the directions and your liking.  

Next, add cayenne pepper, chili powder and curry powder.  In addition, add frozen cauliflower, 1/2 cup water and coconut milk.  Season with salt  and pepper to your liking.  Simmer for about 15 minutes.  Then add the cooked rice into the saucepan, and simmer for another 5 minutes.


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