Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, chopped
  • 2 red potatoes, cubed
  • ¼ head of cauliflower, chopped
  • 1 cup mushrooms, chopped
  • 1 tablespoon curry paste
  • 1 teaspoon garam masala
  • 1 (15-ounce) can diced tomatoes
  • ½ cup chickpeas
  • 1½ cup Saffron Road™ All Natural Classic Culinary Vegetable Broth
  • ½ cup frozen peas
  • ¼ cup fresh coriander, chopped

Step 1

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.

Step 2

Stir in curry paste and garam masala. Add tomatoes, chick peas, and vegetable stock. Bring to a boil.

Step 3

Cook on a low simmer, stirring occasionally, for approximately 45 minutes.

Step 4

Stir in the frozen peas and simmer another 5 minutes.

Step 5

Serve topped with fresh coriander.

*Curry paste is available at your local Indian grocer or in the supermarket’s ethnic foods section.