To make a vegetarian version, you can eliminate the ground beef and replace with quinoa.
about 25 minutes
4 large servings
In a large saute pan over medium heat, heat the oil, and add garlic, ginger, turmeric, carrots, and onions. Cook until the vegetables are almost tender, about 5 minutes and add the fresh or frozen peas to the mixture. Continue to cook for just a minute or two.
In a separate large skillet, heat the pan and add the ground beef with the spices (cinnamon, cumin, coriander). When the meat is browned, add the beef broth and the tomato paste and simmer on low for about 15 to 20 minutes to allow the flavors to blend.
For the vegetarian version, add the vegetable broth and tomato paste to the vegetable mixture and cook the quinoa according to directions; stir to mix.
While the meat and vegetables (or the quinoa and vegetables) are cooking, steam the cauliflower florets until softened, about 10 minutes. Drain the cauliflower and mash. I sometimes add butter or a butter substitute to the cauliflower mash.
Pour the meat and vegetable mixture into a casserole dish and top with the massed cauliflower. Bake in a preheated oven at 375 degrees for about 20 minutes. Remove the casserole dish from the oven and garnish with minced parsley.
Season with sea salt and pepper.
This recipe is even better the next day. Make enough to have for two nights.