This recipe was originally posted at my Dare To Become site. With my husband’s fasting season starting today, I wanted to do a re-post here since he eats a vegan diet during the fasting period. More and more I think people are looking for simple vegetarian and vegan recipes to reduce their meat consumption. When I say "simple" I mean easy. When I see a recipe with a long list of ingredients my eyes start to glaze over. In the perfect world we'd have two hours to prepare dinner but I just don't live in that perfect world. Enjoy!
My little Sous-Chef loves cauliflower. I try to make as many dishes as I can with cauliflower in it.
If you are looking at this recipe and thinking "my kid(s) won't eat this" then I urge you reconsider. One of the biggest insults I think we do to our children is assuming what they "won't eat" without them even trying it. More so, if your kids "won't" eat or “try” something, it is most likely because we (as parents) enable that. If we have a knee-jerk reaction to different foods without even trying, then our children learn that behavior from watching us. You would be surprised what kids will eat if you make it fun for them. We miss out of a lot of wonderful discoveries in life if we have a closed mind. As parent our biggest success rate seems to come when we introduce different foods and eating styles slowly.
2 tsp Earth Balance vegan butter (you can use olive or canola oil)
1 large onion, chopped
4 cloves of garlic, minced
1 tsp ginger powder
2 tsp curry powder
1 tsp ground cumin
1 tsp brown mustard seeds
1/2 tsp ground turmeric
6 gold potatoes, peeled and diced into 1/2" pieces
1 head of cauliflower, cored and cut into 1/2" pieces
1 cup frozen peas, thawed
salt, to taste
I use my wok to cook this dish because I like the high sides (which enables me not to make a mess on the stove top from flipping stuff out of the pan). Heat the butter and cook the onions on medium until they are soft. Stir in the garlic, ginger, curry, cumin, mustard seeds, and turmeric and saute them about 2 minutes. Look how beautiful these colors are.
Cover the wok (or pan) and saute the mixture until the potatoes and cauliflower are cooked (don't overcook them into mush) stirring frequently. Add another 1 cup of water as the veggies cook to prevent them from drying out. Stir in the peas and season with salt to taste.
I made basmati rice on the side. The rice is optional but was a nice touch. I put my veggie mix over about 1/2 cup of the basmati as I wanted more veggies than rice. As my husband frequently says about food...."THIS is LOVE!"