1. Boil or steam potatoes for 15 minutes. 2. In a separate pot, sauté onion, oil and curry paste until onion is browned. 3. Stir in vegetables, potatoes, water and tomatoes and cook gently until tender. 4. Sprinkle with lemon juice and serve over generous portions of brown rice. 5. Variations: Add cooked chickpeas or lentils for an extra hit of protein. This dish also goes very well with rotis or chapattis. 6. Source: Vegetarian Tastes of Toronto, p. 77. Photo PJ. ---------------------------------------------------------------------------
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