Masala Cauliflower, Carrot & Peas

I have come down with a miserable cold and have been craving comfort. I wanted to try out this turmeric paste I was sent for review, so I created a  curried vegetable medley. If you love potatoes, you can add those! I decided to make this version without nightshades, but it is delicious either way! 

Ingredients:

2 T. coconut oil
1 tsp. cumin seed
1 tsp. small red mustard seed
1 tsp. garam masala powder
1 tsp. amchur powder
1 large onion, chopped
1 T. turmeric paste or powder – I used Truly Turmeric brand paste
1 T. tamari soy sauce
2 tsp. sea salt
3 carrots, grated
1 1/2 cups green peas (can be frozen)
3 stalks celery, chopped
*optional: 2 medium white potatoes, peeled and cut into 1″ chunks
freshly ground pepper
sprinkle of cayenne to taste
2 cups filtered water

Instructions:

1. Melt coconut oil over medium heat in large pot.
2. Add cumin/mustard seeds to heated oil; sauté until seeds start to pop (put on lid).
3. Turn down the heat slightly and add onions and the rest of the dry spices; stir and cook until the onions turn translucent and begin to brown.
4. Add cauliflower, peas, carrots and celery to pot along with 2 cups of water.
5. Cook until cauliflower is soft, about 8 minutes. If you choose to add potatoes, you will need cook another 10 minutes at least and possibly add a bit more water.
6. Garnish with chopped parsley and serve with basmati rice or dosas!