3/4 c carrots, small dice (organic)
1 c cauliflower florets, small dice (organic)
2 small potatoes (organic - I like yukon gold)
1 garlic clove
1 14 oz can diced tomatoes
1 1/2 t curry powder
Pick over peas and remove debris. Rinse drain and place in a large pot.
Small dice carrots, cauliflower, and potatoes. Mince garlic. Put can of tomatoes through a food processor for 20-30 seconds.
Combine all ingredients in the pot, add 1/2 cup water. Cover and simmer for 1.5 hours until all vegetables are tender. Stir occasionally and add water as needed.
| Difficulty | Takes a while with the chopping and time to simmer, but easy |
| Does it freeze well? | Yes |
| Would I eat it? | Yes |
| Does A like it? | Yes |
Notes:
Keep checking this dish to see if it has dried out. You may have to add water several times during cooking since the peas will suck a lot of it up.
I'm not big cook...I am so fortunate to have married someone that could be a professional chef. But I must say, you got me with this one - this sounds so good and interesting that I am going to try it this weekend! Madeleine loves everything in this recipe, so it would be great to pull it together. Have you tried it with chick peas? That seemed like another potential addition of protein. Thanks for the great blog. (Sarah W.)
ReplyDeleteOoh chick peas great idea! We haven't done chick peas yet, but no good reason, just haven't had time yet :)
ReplyDelete