Graham's "Spicy" Veggies

Ingredients

1 tsp grated fresh ginger

2 garlic cloves, minced

1 tsp mild curry powder

1 medium onion, diced

3 bell peppers, any colour, diced

8 oz sliced mushrooms

2 potatoes, peeled and diced

2 heads worth of broccoli florets 

2 tsp garam masala

1/2 tsp ground coriander

2 cup chicken or veggie broth

2 tbsp honey

2 tbsp tomato paste

28 oz diced tomatoes

1 and 1/3 cup heavy cream

2 tbsp lemon juice

3 cups cooked rice (we like basmati)

Original recipe came from this book (which I HIGHLY recommend for your kids - we love it!), and then we tweaked it to make it less meat-heavy and a vegetarian option)

Step 1:

Prepare your veggies

Step 2:

Sautee your onion, garlic, and ginger in a little bit of water to keep from sticking, for about 5 minutes, or until the onion is translucent.

Step 3:

(not pictured)

Add your spices to the onion/garlic/ginger mixture, and cook until it becomes really fragrant, about 3to 5 minutes.

Step 4:

Add your veggies to the onion and spice mixture.

Step 5:

Add your broth, tomatoes, tomato paste, and honey to the veggies.   Dream of a larger pot for cooking for your family and resolve to shop online for one (and promptly forget while moving on to the next step of the recipe).   Cover and simmer until the veggies are tender.

Step 6:

Add in the cream and stir very carefully.  Simmer uncovered for about 10 more minutes, until it's thickened.

Step 7:

Stir in lemon juice, then serve immediately over rice.  Enjoy!