Aloo Gobi (Punjabi-Style Potatoes & Cauliflower)

2 cups potatoes, peeled and cut into cubes
2 cups cauliflower, cut into small-medium sized florets
3/4 cup frozen peas
1 3/4 cups canned diced tomatoes
4 tablespoons ginger, finely chopped
4 large garlic cloves, finely chopped
2 teaspoons garam masala
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
1 bunch of cilantro, chopped
Salt

Heat oil over medium heat. Add the chopped garlic and ginger and fry until they begin to turn golden. Lower the heat. Add the potatoes, garam masala, turmeric and a pinch of salt. Continue frying until the spices begin to smell fragrant. Add the cauliflower and stir to coat with spices. Add tomatoes. Stir and cover. Simmer over a medium heat for approx. 30-35 minutes. Stir occasionally. The vegetables should be tender but still firm. After about 25 minutes, add peas. Sprinkle with coriander before serving. Can serve with naan (Indian flat bread) or rice.

Gluten and lactose free. Vegan.