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- 3 onions, sliced thin
- 3 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp dry mustard
- ⅛ tsp (+-) cayenne
- 6 cups potatoes, unpeeled, scrubbed and diced
- 1 dash peanut oil for flavor
- 4½ cups broccoli, cauliflower or cabbage, chopped
- 1 salt and pepper to taste
- 2 tomatoes
- 1 tsp curry powder
- In a Dutch oven, sauté all the ingredients.
- Cover and simmer until all veggies are tender.
- Serve over rice.