Spicy V Vegetarian Vegan Recipe

Wash and cut

Wash potatoes and carrots. Halve the baby potatoes (or quarter larger ones) so pieces are all roughly the same size. Slice carrots into 1/4-inch rounds. Rinse lima beans if fresh; if frozen, thaw under cold running water and drain. Thinly slice the onion.

Place the cut potatoes and carrots into a steamer basket set over a pot with 1–2 inches of simmering water. Add lima beans to the basket and lay sliced onion on top. Cover and steam until vegetables are tender when pierced with a fork, about 10–12 minutes depending on potato size. Potatoes should be fork-tender but not falling apart. Remove from heat and let steam escape for 1 minute.

Transfer steamed vegetables to a large bowl. Reserve any liquid left in the pot (about 2–4 tbsp) to add to the sauce if needed for thinning.

In a medium skillet or sauté pan, heat 2 tbs olive oil over medium heat until shimmering. Add minced garlic and ginger and sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add ground cumin, ground coriander, smoked paprika, turmeric and crushed red pepper flakes. Stir and toast the spices in the oil for 20–30 seconds to bloom their flavors.

Stir in the tomato paste and cook 1 minute, breaking it up with the back of a spoon so it darkens slightly. Add 1/4 cup water or vegetable broth and stir to make a saucy consistency. Bring to a gentle simmer.

Season the sauce with 1 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. If the sauce tastes too concentrated, add up to 2 tbsp of the reserved steaming liquid or more broth to reach a coating sauce that will cling to the vegetables.

Return the steamed vegetables to the skillet with the sauce (or pour the sauce over the vegetables in the serving bowl). Gently toss or fold the vegetables in the sauce until evenly coated, warming through for 2–3 minutes over low heat so flavors meld. Take care not to over-stir to avoid breaking the potatoes.

Remove from heat. Stir in lemon juice to brighten the flavors and drizzle 1 tsp olive oil if desired for sheen.

Taste and adjust salt, pepper, or red pepper flakes for extra heat. Garnish with chopped cilantro and an optional sprinkle of extra red chili flakes.

Serve warm as a main for a light meal or as a side. Leftovers keep in the refrigerator in an airtight container for up to 3 days; reheat gently on the stove or in the microwave.