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.

• 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

• 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!