In a large saucepan, sauté the onions, garlic and carrots in oil on a medium-high heat until the onions become translucent.
Add the rest of the vegetables, curry, cumin, turmeric and cayenne, stirring often so they do not stick to the pan, cooking for 2-4 minutes. Add the milk, cover and reduce the heat to a medium low.
Simmer for 10-20 minutes, stirring occasionally until the potatoes can be easily pierce with a fork. Stir in the Braggs and cook uncovered on medium-high heat, stirring constantly until the liquid has thickened.
For some added colour add:.
1 Cup peas when you add the Braggs.
For some added nutrition add:.
2 Tbsp Nutritional Yeast as a garnish or in the last minute of cooking.
Delicious on its own or served over your favorite grains and legumes such as:.