1 small cauliflower, cut into florets
1 1/2 cups green peas
1/2 cup brocolli, cut into florets
4 Tbsp. olive oil
1 medium white onion, thinly sliced
1 garlic clove, mashed
1 tsp. grated ginger
3/4 tsp. turmeric
1 Tbsp. ground coriander
1 Tbsp. vindaloo paste*
2 tsp. sugar (try Florida Crystals brand)
3/4 cup plain, nondairy yogurt
2 tomatoes, cut into thin wedges
• In a pot over medium-high heat, add the cauliflower, green peas, and brocolli and cover with water. Bring to a boil and cook until tender. Drain.
• Heat the olive oil over medium heat in a sauté pan. Cook the onion, garlic, and ginger until browned.
• Add the turmeric, coriander, vindaloo, sugar, nondairy yogurt, and tomatoes. Cook for a 1/2 hour.
• Add the cauliflower and peas. Cook for another 1/2 hour.
• Serve hot over rice.
Makes 4 servings
*Note: Vindaloo paste is available in the Indian-foods section of the grocery store.
