Curried Potatoes, Cauliflower and Peas

1 T. vegetable oil
1 large onion, chopped
2 T. peeled and minced fresh ginger
2 cloves garlic, chopped
2 lbs. red-skinned potatoes, scrubbed, cut into 1/2"-thick rounds
1 t. garam masala*
     (Available in Asian market section or use 1/2 t. ground cumin and 1/2 t. ground coriander)
1 t. salt, plus more to taste
1 small (1-1/4 lbs.) head cauliflower, trimmed and broken into florets
1 c. vegetable broth or water
2 ripe plum tomatoes, seeded and chopped
1 c. thawed frozen peas
Hot cooked basmati or long grain rice

Heat oil in large skillet over medium heart. Add onion, ginger, and garlic. Cook, stirring occasionally, until onion softens. Remove from heat and set aside.

Put potatoes in slow cooker. Mix garam masala and salt in a small bowl. Sprinkle half of spice mixture over potatoes. Top with onion mixture, then cauliflower. Sprinkle remaining spice mixture over cauliflower. Pour in broth. Cover and cook on HIGH 3-1/2 hours.

Remove cover and gently stir in tomatoes and peas. Cover; cook for 30 minutes more or until potatoes are tender. Stir gently. Adjust seasonings with more salt, if desired. Spoon over rice in bowls and serve.

Serves 6.

Adapted from Crockpot 365 Year-Round Recipes, p. 256.