Ingredients
- 2 TBs peanut oil (or canola)
- 1 teas each: curry powder, turmeric, cumin, dried thyme
- ¼ teas cayenne pepper
- 2/3 cup chopped onion
- 1 teas minced garlic
- 2 cups cubed potatoes
- 1 cup vegetable or chx stock or water
- 2 cups chopped cauliflower
- 1 med carrot chopped
- 2 slices fresh ginger root
- 1 TBs of fresh lemon juice
- Salt and pepper to taste
Directions
Heat oil in deep skillet. Stir in dry spices . add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover and cook 10 min. Stir in Cauliflower, carrot, and ginger. Cover and cook 10 min. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over rice and top with green onion. Serves 4.