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Curried Vegetable Stew

This stew is even better the next day as the flavors have time to meld. It's hearty and healthy!

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Yield: 4 servings

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Active Time: 30 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

1/4 cup ghee (clarified butter) or grapeseed oil

1 large onion, medium dice
5 cloves garlic, minced
3 teaspoons ginger, freshly grated

1 teaspoon black mustard seeds

2 teaspoons ground cumin

1 - 2 Tablespoons curry powder

1/2 teaspoon cayenne pepper

1 Tablespoon tomato paste
One 15-ounce can crushed tomatoes

1 1/2 cups water or vegetable stock

1 cup cauliflower florets

1/2 pound new potatoes quartered

One 15-ounce can chickpeas, rinsed and drained

1 cup frozen peas, defrosted

Salt and pepper to taste

2 tablespoons fresh cilantro, rough chopped

Heat a heavy, wide pot over medium heat and add the ghee or oil. Add the onion and sauté until lightly caramelized, 4 to 5 minutes.
Add the garlic, ginger and mustard seeds. When the seeds start to pop, stir in the cumin, curry powder, cayenne pepper and tomato paste. Cook, stirring, until aromatic, about 1 minute.
Pour in the crushed tomatoes and water, scraping the bottom of the pan to loosen any browned bits of fond.
Add the cauliflower and potatoes and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes and cauliflower are just tender, 12 to 15 minutes.
Fold in the chickpeas, peas and cilantro. Cook just until heated through, and season with salt and pepper.