Last night we had a vegetable curry that is a family favorite. It's one of the only ways that people around here will eat cauliflower, so I always make a big pot. I've pulled the recipe from an earlier blog post and added some measurements to the spices...but as usual, your mileage may vary. :)
Cauliflower and Potato Curry Masala: 3-4 Tbsp butter or ghee 1 yellow onion diced 5 cloves of garlic diced finely 1 1/2 Tbs. ginger diced extra finely 1 tbsp garam masala or curry powder 1 tsp turmeric salt and pepper to taste Veggies: 1 large head of cauliflower, divided into florets. 2 potatoes, peeled and cubed 2-3 carrots, peeled and diced 1 cup of green peas, thawed (or fresh) water 1 can of diced tomatoes (lazy I know) sugar to taste In a heavy skillet melt the butter or ghee. Saute the onions, garlic and ginger until the onions are translucent. Add the garam masala/curry powder and the turmeric to taste. Add the salt and pepper in the same fashion. Continue sauteing for 3 minutes or so, stirring constantly. Remove from heat. In a large pot add a cup of water, cauliflower, potatoes and carrots. Add masala mixture. Stir to coat veggies in masala. Add water as necessary. Cook on medium heat until the veggies are just tender. Add tomatoes and peas and cook for 5 minutes. If your curry is too tart add sugar to taste. That's it.