Vegetable Curry from Meliss

Vegetable Curry


1 small onion, chopped
1 1/2 cup carrot pieces

1 T. olive oil
2 cloves garlic, minced (1 tsp. jarred minced garlic)

1 (28 ounce) can diced tomatoes (Add another 14 1/2 oz. can tomatoes if you like it saucier)

2 cups water
1 (14 1/2 oz.) can garbanzo beans drained and rinsed

5-6 small red potatoes, cubed  OR  diced turnip

2 cups cauliflower florets
1/2 c. raisins (or more… I just throw in handfulls until it looks good)

1/2 teaspoon turmeric powder
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala (Can omit this without much consequence, but I actually have some!)
 2 cups of brown basmati rice cooked according to pkg. directions
Optional:  plain yogurt

Finely chop the onions and carrots in a food processor. Heat the olive oil in a large saucepan or dutch oven over medium heat. Saute the garlic until lightly browned. Pour in the carrot puree and saute for 5 minutes.
Pour in diced tomatoes, water, garbanzo beans, red potatoes, cauliflower, and raisins. Season with turmeric, curry powder, cumin, and garam masala. Bring to a boil and simmer until potatoes are soft, about 30 minutes.
Serve over rice and top with plain yogurt if desired.


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