This one pan dish is a great vegetarian weeknight meal. Leave yogurt off to keep it vegan.

Serves 6, leftovers are great!

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 carrot, sliced into 1/2” pieces
1 head of cauliflower, chopped
2 cups of potatoes, cut into 1” pieces
2 tbsp tomato paste
1 tbsp curry powder
1 tsp turmeric
1 tsp cinnamon
1 tsp coriander
1 tsp black pepper
1 tsp salt
1 tsp cayenne pepper (option for heat)
1 15 ounce can coconut milk
1 1/2 cups water
1/4 cup honey (or to taste, evens out the spice flavors, can use sugar if not a honey eater)

Condiments: yogurt, cilantro

Method:

Saute vegetables on medium heat in vegetable oil until the onions start to sweat and and turn translucent, about 10 minutes. Add the tomato paste and spices and cook for two minutes, stirring to blend in all the spices and toast the tomato paste. Add the coconut milk and water, bring the liquid to a boil. Reduce heat and simmer until vegetables are tender, 15-20 minutes. Serve with yogurt and cilantro.

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