- 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
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.
Stir in curry paste and garam masala. Add tomatoes, chick peas, and vegetable stock. Bring to a boil.
Cook on a low simmer, stirring occasionally, for approximately 45 minutes.
Stir in the frozen peas and simmer another 5 minutes.
Serve topped with fresh coriander.
*Curry paste is available at your local Indian grocer or in the supermarket’s ethnic foods section.