Garam Masala Vegetables

• 1 1/2 pounds red potatoes, cut into large chunks
• 3 tablespoons vegetable oil
• 2 teaspoons garam masala
• 1/4 teaspoon ground turmeric
• 1 (14.5-ounce) can diced tomatoes with garlic and onion, undrained
• 1 cup matchstick-cut carrots
• 1 cup frozen green peas
• 1 cup vegetable broth
• 1/4 teaspoon salt
• 1/4 cup fresh cilantro leaves, tightly packed

1. Place potato in a microwave-safe bowl; cover with heavy-duty plastic wrap. Micro-wave at HIGH 3 minutes or until almost done.
2. Heat oil in a Dutch oven over medium heat. Add garam masala and turmeric; saute 45 seconds or until spices are toasted. Add potato; cook 2 minutes or until potato begins to brown. Stir in tomatoes; cook 3 minutes or until mixture begins to thicken. Stir in carrots, peas, and broth. Bring to a boil; reduce heat, and simmer, uncovered, 4 minutes or until vegetables are tender. Stir in salt and cilantro.

red potatoes, vegetable oil, garam masala, ground turmeric, tomatoes, matchstick, frozen green peas, vegetable broth, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/garam-masala-vegetables (may not work)