Saucy Nepalese Spice Cauliflower and Potatoes (a spin on Aloo Gobi)

• 1 cup Rice
• 5 cloves Garlic, Minced
• 1 Tablespoon Ginger, Minced
• 1 whole Serrano Pepper, Diced
• 1- 1/2 Tablespoon Garam Masala
• 1/2 teaspoons Turmeric
• 2 whole Medium Russet Potatoes, Peeled And Chopped Into Bite Sized Pieces
• 1 whole Small Head Of Cauliflower, Florets Chopped Into Bite Sized Pieces
• 1 cup Water
• 1 can Diced Tomatoes, 14.5 Oz
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Honey
• 1/4 cups Greek Yogurt
• Salt And Pepper, to taste

1. Prepare rice according to package directions.
2. Heat olive in a saute pan over medium heat.
3. Add garlic and ginger and cook until fragrant, 1-2 minutes.
4. Add the serrano pepper and cook another 2-3 minutes, until softened.
5. Add the garam masala and turmeric and cook 1-2 minutes.
6. To the pan add the potatoes, cauliflower, water, tomatoes, tomato paste, and honey.
7. Reduce heat to medium and cook 15-20 minutes until the vegetables have softened.
8. Add the greek yogurt and season with salt and pepper to taste.

rice, garlic, ginger, serrano pepper, garam masala, turmeric, potatoes, cauliflower, water, tomatoes, tomato paste, honey, greek yogurt, salt

Taken from tastykitchen.com/recipes/main-courses/saucy-nepalese-spice-cauliflower-and-potatoes-a-spin-on-aloo-gobi/ (may not work)