American Harvest Vegetable Curry

This Indian influenced dish with a VERY American twist is perfect for those with veggie burger and french fries taste buds.  My mid-western mother, Mary, actually created this dish and when she shared this curry recipe with Alex and I we were SHOCKED!  Simply because my mom would always bail out every time we had plans to eat Indian.  Then, I finally discovered it wasn't the Indian flavors she disliked but the mushiness of the texture...well and the fact she can't stand spicy food:D

INGREDIENTS!  (no prep time here:)

  1 1/2 teas. ground cumin
  1 1/2 teas. curry powder
  1  teas. salt
  1/2 teas. coriander
  Dash of cayenne pepper
  1 cup thinly sliced onion (frozen onions, time saver)
  3 cloves of garlic minced (pre minced garlic)
  1 bay leaf
  4 cups of cauliflower florets (frozen)
  2 carrots, peeled and cut into 1/2-inch long pieces (baby carrots pre-cut)
  1/2 bag of frozen green beans
  1 can ( 14 ounces ) petite diced tomatoes
  1 cup vegetable broth
  1 can ( 15.5 ounces ) garbanzo beans, rinsed and drained
  2 cups of fresh baby spinach, thinly sliced
  TJ's 3 min Jasmine Rice

Since veggie broth is the replacement for oil, I think it best to premix your spices before hitting the non stick saucepan.  In a cup pour 1/4 broth, add cumin, curry powder, salt, and cayenne pepper. 

Pour mixture in non stick sauce pan on med heat. Stir constantly until fragrant, about 1 minute.  Add onion, garlic, and bay leaf; cover and cook until onion wilts, about 3 minutes.

Add cauliflower, carrots, green beans, tomatoes, and remaining broth. Reduce heat, cover and simmer until vegetables  are crisp-tender, about 15-20 minutes.

Add garbanzo beans and spinach; cook for 1 minute. Add additional broth if mixture seems too dry.

Remove pan from heat, and remove and discard bay leaf and mix in rice.

Yet another ridiculously easy recipe for all you on the go!