Note: A lot of the spices are optional here; I happen to have a crapload of Indian spices lying around. You could cheat and just go with more curry powder if you're feeling lazy.
1/2 head cauliflower, chopped
2 small or 1 large sweet potato, chopped
2 cups frozen peas
1 small yellow onion, diced
2 cloves garlic, minced
1 Tbsp fresh ginger, minced (you could sub dried)
1 Tbsp olive oil
1 cup vegetable broth + 1 cup water
1 tsp salt
1 pie crust OR 1 tube crescent rolls
Indian spice mix:
1 tsp yellow mustard seeds
1/2 tsp cumin
1 tsp curry powder
1 tsp garam masala
1/4 tsp cardamom
1/4 tsp coriander
1/4 tsp chipotle powder
For serving:
tamarind dipping sauce OR chipotle Tobasco
Heat the olive oil over medium-high heat in a largish pot. Add the mustard seeds and cover, until you hear the seeds popping. Uncover and add the onions; cook for 3-5 minutes, or until they start to get translucent. Add the garlic and ginger and stir for another minute, then dump in all the rest of the spices and stir for one more minute.
Add the cauliflower, sweet potato, salt, veggie broth and water. Cover and let simmer for 20 minutes, or until the cauliflower and sweet potato are very soft. Drain off any excess broth and mash the cauliflower and sweet potato together. Add the peas.
Spread the sweet potato mixture into a greased pie pan. Top with pie crust or crescent roll dough. Bake until the top is golden (45 minutes for pie crust, 20 or so for the crescent roll dough).
Serve with tamarind sauce or chipotle Tobasco drizzled on top.
