Curried Vegetables

Adapted from The Bold Vegetarian Chef.

4 carrots, peeled and cut into bite-size pieces

4 medium potatoes, cleaned and cut into bite-size pieces

1 head cauliflower, cut into florets

1 onion, minced

2 tablespoons olive oil

4 tablespoons curry powder

1 cup wine

1 cup vegetable stock

2 tablespoons ketchup

4 teaspoons evaporated cane juice sugar

3 teaspoons miso

salt and pepper

2 cups frozen peas

1 apple, peeled and coarsley chopped

Steam the carrots and potatoes until tender, about 10 minutes. Add the cauliflower and cook for an additional two minutes or until tender. Set aside. In a large skillet, cook the onion in the olive oil over medium heat until lightly browned, about 5 to 10 minutes. Add the curry powder and cook, stirring, for about another minute. Increase the heat slightly and add the wine. Bring to a boil and stir in the vegetable stock, ketchup, sugar and miso. Cook, stirring until a thick sauce forms; season with salt and pepper to taste. Add the steamed vegetables and stir to coat. Add the peas and apple, reduce the heat to low, and simmer for a couple of minutes.