Vegetable Rice Pilaf with Garam Masala

• 3 Tbs. canola oil, divided
• 1 red potato, peeled and diced (1 cup)
• 1 medium red bell pepper, diced (1 cup)
• 3 cloves garlic, minced (1 Tbs.)
• 1 1/2 tsp. whole cumin seeds
• 1 1/2 tsp. ground turmeric
• 1/4 tsp. red pepper flakes
• 2 bay leaves
• 1 1/2 cups broccoli florets
• 1 1/2 cups cauliflower florets
• 1 cup fresh or frozen corn kernels
• 1 cup white basmati rice
• 1/4 cup toasted slivered almonds, optional
• 1 1/2 tsp. Garam Masala
• 1 1/2 Tbs. melted butter or ghee

1. Heat large skillet over medium-high heat.
2. Add 2 Tbs.
3. oil and potato.
4. Cook 2 minutes.
5. Add bell pepper, and saute 6 minutes, or until diced potato is golden.
6. Transfer to bowl, and set aside.
7. Add remaining 1 Tbs.
8. oil, garlic, cumin, turmeric, red pepper flakes, and bay leaves to wok or skillet.
9. Saute 30 seconds.
10. Add broccoli, cauliflower, and corn, and saute 30 seconds.
11. Add rice and 2 cups water.
12. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid has been absorbed.
13. Remove from heat, and let stand 2 minutes, then fluff with fork.
14. Stir in almonds, if using, and potato mixture.
15. Mix Garam Masala with melted butter; drizzle over pilaf.

canola oil, red potato, red bell pepper, garlic, cumin seeds, ground turmeric, red pepper, bay leaves, broccoli florets, cauliflower florets, corn, white basmati rice, almonds, garam masala, butter

Taken from www.vegetariantimes.com/recipe/vegetable-rice-pilaf-with-garam-masala/ (may not work)