Ingredients
3tbspolive oil,or ghee
1yellow onion,diced into ½-inch pieces
1tbspgarlic,minced
1tbspginger,minced
1roma tomato,minced finely
½cupwater
½cuppeas
1carrot,sliced into thin coins
2russet potatoes,peeled and chopped
1green bell pepper,sliced
2celery stalks,thinly sliced
1cupcauliflower florets
2tspkosher salt
¼tspcayenne pepper
½tspblack pepper
2tspgaram masala
1tspcoriander
½tspground turmeric
1tspcumin
½tspcinnamon
4cupsvegetable broth
2cupsbasmati rice,rinsed and drained
Preparation
Add the olive oil in a large Dutch oven over medium-high heat.
Add the onion, and cook for 3 for 4 minutes until translucent.
Stir in the garlic, ginger, tomatoes, and water.
Bring to a simmer, then cook for 10 minutes until the water has evaporated.
Add in the peas, carrot, potato, bell pepper, celery and cauliflower, then stir well.
Add in the salt, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
Add in the vegetable broth, then bring to a boil.
Rinse the basmati rice.
Add in the basmati rice, then reduce the to low heat.
Cook, covered, for 18 to 20 minutes.
Turn off the heat, then let sit, covered, for 5 minutes.
Serve, and enjoy!
