2 tsp olive oil
1/2 large red onion, halved and cut into thin wedges
1 tsp curry powder* (maharajah, vindaloo, vadouvan, cape malay: we have them all!)
1/2 tsp ground cumin*
1/2 tsp garam masala powder*
1/8 teaspoon cayenne pepper*
1-1/2 cups broccoli florets
1/2 can diced tomatoes with liquid (about 7 oz)
¾ cup acorn squash, peeled and cut into 1-inch cubes
1 medium sweet potatoe, peeled and cut into 1-inch cubes (about 3/4 cup)
¾ cup vegetable broth
½ cup frozen peas
½ cup frozen corn
1-1/2 cups cooked brown rice
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent (about 5 minutes). Add the curry powder, cumin and cayenne pepper. Mix well and cook for one minute. Add the broccoli, tomatoes, squash, sweet potatoes and broth. Bring to a boil, reduce heat to simmer, cover the pan, and cook for 10-15 minutes or until the potatoes and squash are tender. Stir in the peas, corn, and garam masala and heat (3-4 minutes). Remove from heat and serve over brown rice.
Recipe from Phoebe Canakis’s Quick and Easy Weeknight Meals. For more information on Zest Cooking School at Brighton click on cooking classes.
*Available at Zest!