Vegetable Madras Curry

Vegetable madras curry is a lip-smacking South Indian dish made with madras curry powder, onions, potatoes, ginger, peas, garlic, tomatoes, baby spinach, cauliflower and vegetable broth.

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
2 tablespoons minced ginger
2 cloves garlic, finely chopped
4 tablespoons of madras curry powder
4 cups of fresh, peeled, chopped tomatoes (approx. 2 lb tomatoes, around 10-12 medium-sized tomatoes), or one 28-oz. can crushed tomatoes
5 cups cauliflower florets
3 cups white potatoes or sweet potatoes, diced
4 cups vegetable broth
2 cups cooked peas
1 cup baby spinach

Instructions

Heat deep-bottomed pan on a medium flame.
Heat oil and add onions.
Sauté the onions until golden brown.
Add ginger, garlic and curry powder and cook for 4-5 minutes while stirring.
Stir in crushed tomatoes, cauliflower, potato and vegetable broth. Bring to a boil.
Reduce flame to low and cook for 25-30 minutes to tenderize the vegetables.
When vegetables are soft, add peas and baby spinach. Cook again for 5 minutes.
Remove from flame and serve hot over rice or quinoa, or with crusty bread, or just by itself!