Indian Spiced Potatoes and Veggies

Note: All amounts and times are approximate. I rarely measure or watch the clock while I cook. This recipe is EXTREMELY versatile - Feel free to adjust the seasonings and veggies as you see fit. You won't shouldn't go wrong.

Ingredients:

4 medium potatoes
1-2 carrots
1 medium red onion
1 medium red bell pepper
1 large tomato
2-3 cloves of garlic
1 small head of broccoli

Extra Virgin Olive Oil, as needed
Salt, to taste
Fresh Ground Black Pepper, to taste
1/2 tsp ground Coriander
1 tbsp Curry Powder*
1-2 tbsp ground Cumin
1/2 tsp Paprika
1 Bay Leaf

Preparation:

Peel and wash potatoes, carrot(s), onion, garlic. Rinse bell pepper and remove seeds. Rinse broccoli.

Add enough extra virgin olive oil to a medium-large soup pot, enough to lightly coat the bottom, and turn heat to medium/medium-high.

To avoid having to use a timer, I chop the vegetables in the order listed above, one at a time: potatoes first, chopping all potatoes, adding them all at once, add a pinch of salt and pepper, and stir. Next with the carrots, then the onion, and so on. The time you finish chopping the next vegetable is generally the time it's ready to go in the pot. Chop everything except the garlic into bite-sized pieces. Mince the garlic.

Once all vegetables are added, toss in the rest of the seasonings, and let your nose be your guide. It should become very fragrant once you stir them in.

Cook for 10-15 minutes, or until the tomato juice is reduced to to almost non-existence, stirring often enough to keep everything from sticking to the bottom of the pot.

Serve with basmati rice, and enjoy!

Serves 2-4

*Check to see if your curry powder contains salt. If so, you will want to add much less salt as you cook.

Variation: Stir in a can of coconut milk right before serving. You'll need to add probably 50% more of the spices. This makes an excellent, creamy, curry-like dish!