YaQutullah Ibraheem Muhammad, MS, RDN, LD
Heat oil in a large skillet over medium-high heat. Sauté onion until soft, then add in carrots, potatoes, cauliflower, and mushrooms. Continue to cook for 2 to 3 minutes.
Stir in curry paste and garam masala. Add tomatoes, chick peas, and vegetable stock. Bring to a boil.
Cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir in the frozen peas and simmer another 5 minutes.
Serve topped with fresh coriander.
*Curry paste is available at your local Indian grocer or in the supermarket’s ethnic foods section.