Aromatic Indian Vegetables
2 tbs. olive oil
2 cups chopped onion
2 tbs. minced garlic, minced ginger, curry powder
3 russet potatoes, diced (½”)
4 carrots peeled, halved lengthwise and diced (1″)
1 butternut squash, peeled, seeded and cubed (½”)
1 fennel bulb, cubed (½”)
1 medium-sized cauliflower, broken into small florets
2 cups green beans, cut (1½”)
4 cups vegetable or chicken broth
2 tbs. honey
4 whole cloves
1 cinnamon stick
1 can chickpeas (drained)
½ cup chopped cilantro leaves
2 tbs. chopped mint leaves
1. Heat the oil in a large pot over low heat. Wilt the onion about 10-15 min. Add garlic and ginger for last 3 min. Add curry powder and stir for 2 min.
2. Add the veggies, broth, honey, cloves, and cinnamon stick. Bring to a boil, reduce heat to medium-low and simmer uncovered until veggies are tender, about 10 min. Stir in the chickpeas and cook another 10 min.
3. Discard the cinnamon stick and cloves. Add cilantro, sprinkle with mint. Eat.
