Indian Spiced Broccoli And Potato Hash

• 1 tablespoon chopped raw hazelnuts
• 1 teaspoon oil (I used coconut)
• 1/2 cup diced potato (white or red is fine; I used a baking potato - which took longer to cook, but a thin-skinned potato - think: red - would cook faster)
• 1/4 cup chopped onion (I'd recommend a sweet variety - because: along with garlic - it duplicates the flavor of fenugreek, but use whatever you have)
• 2 cups chopped fresh broccoli
• 2 tablespoons "milk" (I used plain almond milk)
• 1/2 teaspoon minced garlic - OR - 1 clove fresh garlic, smashed and minced
• 1/4 teaspoon garam masala
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground mustard (powder)
• 2 tablespoons raisins
• salt and pepper, to taste

1. Place a (dry)medium-sized skillet over medium-low heat. Add chopped hazelnuts and toast until fragrant. Transfer to small bowl or plate.
2. Next, to skillet - add: oil, onion, and potato. Cover and cook until veggies are fork tender, stirring occasionally.
3. Add broccoli to ingredients in skillet, cover, and cook until tops are dark green - and have changed color, but stems are still crunchy.
4. In a small bowl, add: milk, spices, minced garlic, and raisins. Stir until combined, then pour over ingredients in skillet. Stir until incorporated.
5. Cover and cook until broccoli stems are tender and spices are fragrant. Season with salt and pepper and enjoy!

hazelnuts, oil, potato, onion, fresh broccoli, milk, garlic, garam masala, ground ginger, ground cumin, ground coriander, ground allspice, ground mustard, raisins, salt

Taken from food52.com/recipes/25089-indian-spiced-broccoli-and-potato-hash (may not work)