1 -2 teaspoon
potatoes, peeled & cut into 1-inch pieces
1 1/4 cups
( or Veggie)
1 cup broccoli florets or 1 cup
lemon, juice of
- Saute the onions, fresh ginger and curry powder in the olive oil on MEDIUM for 5 minutes.
- Add the potatoes to the curry and cook for 2 minutes.
- Add the Stock. Cover and Steam for 5 more minutes.
- Add the Broccoli (or Cauliflower) and continue cooking for another 5 minutes.
- Add the Lemon Juice and the Peas.
- Continue cooking until most of the stock has evaporated.