Curried Potato Veggie Stew

Curried Potato Veggie Stew

 

Curried Potato Veggie Stew

5-6 tablespoons butter (regular or non-dairy)

1 large yellow onion (diced)

2 large carrots (peeled and diced)

1 large orange or yellow bell pepper (seeded and diced)

2 teaspoons curry powder

1 teaspoon turmeric powder

1 teaspoon yellow mustard seed

1/2 teaspoon cumin powder

3-4 fresh garlic cloves (minced)

2 pounds golden potatoes (peeled and either cut into thin sliced or diced)

5 cups vegetable broth

2 heaping cups cauliflower florets

2 small, yellow summer squash (diced)

1 heaping cup corn

1-1/2 teaspoons sea salt

heaping handful of fresh chopped cilantro (for garnish)

*Additional optional garnishes include sour cream, Greek style yogurt and fresh lime wedges.

Melt the butter in a large saucepot over medium heat. Add in the diced onion, carrots and bell pepper and saute until onions are translucent, about 5 minutes. Stir in the curry, turmeric, mustard seed, cumin and minced garlic and saute for an additional 1 minute while stirring continuously. Add in the potatoes, vegetable broth and cauliflower florets and bring mixture to a boil. Let boil for 2-3 minutes, and then reduce heat and let simmer uncovered for 20 minutes. Add in the diced squash, corn and sea salt and cook for an additional 10-12 minutes. Adjust seasonings as desired, and then transfer stew into serving bowls and garnish with some fresh chopped cilantro.