Mashed Indian Curry Vegetable Stew with Buttered Rolls (Pav Bhaji)

Directions

1. 1. Rinse and dry all fresh produce.
2. 2. Peel and dice the potatoes and carrot; seed and small-dice the bell pepper, then transfer everything to a large pot.
3. 3. Add broth, a pinch of sugar, and salt to the pot. Stir, push the veggies beneath the liquid, cover, and bring to a boil over high heat; reduce to medium and simmer until the potatoes and carrots are fork-tender, about 12–15 minutes.
4. 4. While the veg cook, preheat a skillet over medium heat.
5. 5. Peel and finely dice the onion, setting aside a small handful for garnish.
6. 6. In the skillet, melt butter and swirl to coat the bottom; add the onion and cook, stirring occasionally, until it softens, about 5 minutes.
7. 7. Peel and mince the ginger and garlic, then add them to the skillet with the onion and cook until fragrant, about 3 minutes.
8. 8. Dice the tomatoes. Add them to the skillet along with additional broth, peas, tomato paste, and spices; cook, stirring often, until the sauce thickens and the peas are heated through, about 2 minutes.
9. 9. When the potatoes and carrots are tender, mash them in the pot to create a textured mash; pour the tomato mixture into the pot and mash once more to blend.
10. 10. Return the mash to medium-high heat and cook, stirring often, until slightly thickened, about 2–3 minutes.
11. 11. Slice the lime into wedges and mince the cilantro, discarding most stems. Stir the cilantro into the mash and reserve a small amount for garnish.
12. 12. Toast the rolls if desired and spread with butter.
13. 13. Divide the veggie mash onto plates, finish with a touch of butter, and serve with onion garnish, cilantro, lime wedges, and buttered rolls.