Vegetable Curry Stew on Brown Rice

1 red bell pepper diced
1 pablano pepper diced
about 2 tsp of fresh ginger root peeled, minced (or to taste)
3 gloves garlic minced (Or to taste)
2 medium carrots, peeled and diced
1 leek, washed, halved lengthwise and sliced
1/2 yellow onion diced
Yukon medley fingerling potatoes (Yukon gold, purple and red. Or you can use whatever potatoes you like or have) about 2 cups
1 qt (box) Kitchen Basics Vegetable Stock (about 4 cups)
I Tablespoon extra virgin olive oil
Curry Powder, Ground Cumin, Ground Allspice, Paprika, Salt and Pepper to taste (I used almost a T of curry powder and just dashes of the other spices)
Optional: add more or less spices and pepper to add or subtract heat. The way I make it is very mild. Also the recipe is calculated for serving it over brown rice as well. This I cooked very plainly, just water according to box directions (about 10 minutes I made "2 servings" of rice"

Cut all the vegetables to desired size. I like my onions and pablano pepper really small, but carrots and potatoes a bit more "rustic" size. I cut mine all at once, setting them aside in bowl until I'm all finished. Mince garlic and ginger root. Heat large pot and add extra virgin olive oil. Pour in all the vegetables (Except the potatoes!), garlic, and ginger into pot and sautee in the olive oil until they begin to soften. This will take 5-10 minutes. Salt and pepper to taste at this point. Pour in the vegetable stock. Now add the potatoes. (They will cook better and more evenly while in the cool stock) Add spices. Bring up to a boil. Simmer for at least 15 minutes. I like to let mine go a little longer so it becomes very thick, like stew. Serve over brown rice. Optional: garnish with sour cream to help cut eat if you have sensitive taste buds or just like sour cream

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EMILYCLAIREW.