PEI Potato and Vegetable Curry
A vegetarian curry to spice up your day!
Prep Time & Yield
Serves 6.
Ingredients
| 2 medium | PEI White Potatoes, large dice |
| 1 tbsp (15 ml) | Vegetable Oil |
| 1 medium | Onion, thinly sliced |
| 1 | Bay Leaf |
| 1/2 tsp (2 ml) | Ginger Powder |
| 1 tsp (5 ml) | Curry Powder |
| 1/2 tsp (2 ml) | Chili Powder |
| 3 cups (750 ml) | Vegetable Stock |
| 1 cup (250 ml) | Turnip, large dice |
| 2 | Carrots, large dice |
| 2 | Plum Tomatoes, large dice |
| 1 cup (250 ml) | Cauliflower, small florets |
| 1/2 | Green Pepper, large dice |
| 1 cup (250 ml) | Peas, fresh or frozen |
| to taste | Salt & Pepper |
Directions
1. Heat a large pot over medium-high heat; add oil.
2. Add onion and green pepper and cook for 5 minutes; stir in spices and cook for 1 minute.
3. Add vegetable stock, potatoes, turnip, carrots and stir.
4. Cover and bring to a boil; reduce heat and simmer for 10 minutes .
5. Add cauliflower; continue to simmer for 5 minutes or until tender.
6. Add peas and tomatoes and cook 1 to 2 minutes.
7. Season with salt & pepper; serve immediately.
Nutritional Information
