Caution: This dish carries a kick of heat! You can adjust the spiciness to your liking by using less Cayenne pepper. I personally enjoy serving it over couscous, but it pairs well with any type of grain. Plus, any leftovers can be a delightful side dish.
Curried Potatoes with Mixed Vegetables
This is an easy Indian dish. If you like spicy then you will like this dish. Adjust the spice to your liking.
Ingredients
- 1 1/4 cups of vegetable stock
- 2 tbls. maple syrup
- 3 tbls. oil
- 1 onion
- 1/2 red Bell pepper
- 2 Carrots sliced
- 4 Medium Red Potatoes
- 10 Brussel sprouts
- 2/3 Head of Broccoli
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. tumeric
- 1 tsp. curry
- 1/2 tsp. cayenne pepper
- 1 tbl. cornstarch
Instructions
- Heat oil in pan, add onions and bell pepper and saute until soft.
- Stir in spices and cook for 2 minutes, stirring occasionally.
- Add broth and syrup. Then add potatoes and carrots. Cook 5 minutes.
- Add the rest of vegetables and cook another 9 minutes.