Indian Cauliflower Curry

This is probably the only recipe which I made up and DIDN'T have to tweak before it was ready to present to the world at large. This recipe is kind of a splurge in terms of sodium, but it's filling and flavorful to make up with that (and it's still under 400mg per person, which is not too shabby) - not to mention, it's also vegan! If you have issues with soy milk, feel free to sub in the non-dairy milk of your choice.

Ingredients: 
2 carrots, diced (50 mg)
1 medium potato, cubed (0 mg)
2 cloves garlic
1 head cauliflower, chopped (25 mg)
1 cup peas (I use frozen, which have 24 mg total)
1 cup soy milk (the brand I use has 85 mg total)
2 c. rice (0 mg)
2 T. extra virgin olive oil
1 T. Bragg's liquid aminos (960 mg)
1 T. Penzey's hot curry powder (0 mg)

Cook rice according to directions on package (I have a rice cooker which I use so I can toss it in there and forget about it til it's done). While rice cooks, saute garlic and carrots in olive oil for about a minute. Add potato, cauliflower and hot curry powder; saute for 4 minutes, stirring often. Add soy milk and cover, reducing heat to medium low. Simmer for about 20 minutes until the potatoes are fork-tender, stirring occasionally. Add peas and Bragg's; cook uncovered until liquid has thickened, stirring occasionally (about 5 minutes). Serve over rice.

Total: 1144mg. Serves 3 (382mg per serving). Your stats may differ based on your ingredients; be sure to read all labels carefully.