Spicy Vegetable Masala contributed by Dane Olson

Ingredients:

One 1" inch cube of ginger (ground to pulp)
1 clove of garlic (finely chopped)
2 tablespoons of cilantro (finely chopped)
1 1/2 tablespoons of lemon juice (use fresh lemon)
1 tablespoon butter or margarine
1 1/2 large sized Serrano (or Habanero) chili peppers (finely chopped)
1/4 pint of half and half
3 ounces of water
1 teaspoon of curry powder
1 teaspoon of ground cumin
1 teaspoon of Garam Masala (found at indian groceries)
1/2 teaspoon of cayenne pepper (more or less to taste)
5 ounces of tomato sauce (canned)
1 teaspoon salt
2 large potatoes (cubed)
12 oz. can of garbanzo beans
1 cup of cauliflower
1 cup of brocolli
1 cup of sliced carrots
1 cup of sliced mushrooms (fresh)
2 diced (large pieces) fresh tomato
1 tablespoon olive oil

Boil cubed potatoes in a large pot (or Dutch Oven) for 15 mins., or until soft.  While the potatoes are cooking, also cook (or steam) brocolli, carrots, and cauliflower in separate  pot.

Drain potatoes, and return large pot to stove.

Add olive oil and butter to large pot, and add garlic, heating briefly.

Return the cooked potatoes, your cooked or steamed vegetables, and garbanzo beans to the large pot with the garlic.

Spread the ginger, curry powder, cayenne, cumin, garam masala, salt, and serrano (or habanero) pepper on top of the potatoes and veggies. 

Next add the tomato sauce and half-and-half, Water, and stir thoroughly.

Add lemon juice to the pot and stir again.

Allow ingredients to cook for about 10-15 minutes, on medium to low heat, and when you determine the food is just about finished cooking, add the remaining Cilantro, Fresh mushrooms, and fresh, large chopped tomatoes.

Spoon this over a bed of rice, or couscous, grab a glass of water, and enjoy. :)