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.

No comments: