Curried Potatoes and Broccoli
1 large white or baking potato, cut into small cubes
1½ cups cut-up broccoli
3 tsp curry powder
1 tsp mustard seed
1 onion, diced
2 tsp salt
2 Tbsp ghee or coconut oil
**Protein source optional
¼ cup water
In a large frying pan, add the ghee and mustard seeds on medium heat. When the seeds start popping, lower the heat and place the other spices. Sauté for a minute or two on low to medium heat.
Add the potatoes and onions, and stir in the oil and spices mixture. Add the water and cover on low to medium heat for 20 minutes.
Add the broccoli pieces and cover the pan on low heat. Cook for another 10 minutes and turn off the heat. Let the mixture sit another 5 minutes and serve.
** Optional protein can be added at the same stage potatoes are added or with some basmati rice on the side.Recipe courtesy of Still Point Ayurveda, 6911 Cresheim Rd., in Philadelphia. For appointments and more information, call 215-356-7270 or visit StillPointAyurveda.com.