SKILLET VEGETABLES WITH GARAM MASALA
1 lb potatoes
1 small head Romanesco cauliflower, cut into florets
1 red onion, sliced
3 garlic cloves, chopped
3 tbsp water
4 tbsp olive oil, divided
2 tbsp tomato paste
2 tsp Spice Tree Organics Garam Masala blend
2 tbsp cilantro, chopped
Sea salt, to taste
Parboil the potatoes by putting them in a pot and covering them with salted water. Bring to a boil and simmer, cooking potatoes until they are cooked on the outside, but hard in the middle.
After the potatoes are parboiled, chop them into cubes.
Add 2 tablespoons of the oil to a skillet and, on medium heat, cook the onion until caramelized. Add the chopped garlic and cook for one minute, then add in the cauliflower florets and cook for five minutes, until beginning to soften.
Add the potatoes to the skillet, along with the tomato paste and the last two tbsp of oil. Mix to distribute the tomato paste evenly, then sprinkle the Garam Masala over, along with salt. Mix again, then add the water and simmer until the potatoes and cauliflower are cooked through completely. Add the cilantro before serving.