INGREDIENTS
3 tbsp
canola oil (or other light tasting oil or butter)
2
medium onions, diced
1 tbsp
garam masala
1 tbsp
turmeric
2 tsp
cumin
1 tsp
salt
1/4 tsp
chili flakes
3 cloves
garlic, minced
1
or 796 ml) can of diced tomatoes
1
or 155 ml) can of tomato paste
1 cup
peach puree (see note)
2
carrots, grated
4 cups
water
1 tbsp
bouillon paste (chicken or vegetarian) *
2
lbs of potatoes, diced
2 cups
frozen peas
1 1/2 cups
cooked chickpeas (or canned)
1/2 cup
sundried tomatoes