Indian-spiced vegetables (gluten-free, dairy-free, vegetarian)

A friend (thank you, Seema) inspired this recipe. You can use any vegetables you have on hand, but potatoes definitely add a nice heft. I add ginger and garlic late in the cooking process for a stronger flavor; for a milder ginger and garlic flavor, add them earlier. Serve the vegetables with basmati rice or your favorite grain.

  • extra-virgin olive oil or coconut oil
  • cumin seeds
  • asafetida (optional)
  • sweet peppers, chopped
  • jalapeño chiles, chopped
  • mushrooms, sliced
  • potatoes, diced
  • small cabbage, cored and chopped
  • salt
  • fresh ginger minced
  • garlic, minced
  • kale, center ribs removed and leaves chopped
  • turmeric
  • chile powder, such as New Mexico
  • coriander powder
  • garam masala
  1. Heat oil over medium heat. Add cumin and asafoetida if using. Cook until aromatic, about 1 minute.
  2. Add peppers, chiles, mushrooms, and potatoes. Cook, covered, stirring occasionally, until vegetables are softened. Add cabbage and salt, cover, and continue cooking, stirring occasionally.
  3. When cabbage is just wilted and vegetables are soft, stir in ginger, garlic, and kale and cook until kale is wilted. Add seasonings, stir, cover, and cook 1 more minute.

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