Cauliflower and Potato Curry

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Cauliflower and Potato Curry

 

 

2 lbs cauliflower

5 red potatoes

1 inch knob of fresh ginger root

1 medium sized Vidalia or other good onion

2 habs, chopped fine

1 tbl good madras curry powder

2 tbls butter or marg

1 tbl olive oil

2 tsp turmeric...do not skimp on this

2 tsp salt

1/4 cup chicken stock -- (1/4 to 1/3)

Break the cauliflower into florets, and soak in cold

water. Peel the potatoes, mostly, leave some skin on,

or if small potatoes, clean and leave whole. Melt the

butter or marg and add the oil, then fry the ginger,

and the onion and the chiles over very low heat, until

onion transparent, then add the turmeric, raise the

heat and add the drained cauliflower and the potatoes,

stirring around well, add a little of the stock, salt

and cook over low heat, covered, for about ten

minutes. Check for dryness, add the curry powder, and

more stock if required, and continue cooking, until

potatoes are tender, but not mushy....do not mash the

vegetables.

 

This is comfortably hot, if more heat needed, add more

chiles! A really great dish which was made even

greater by the addition of the chiles.

 

 

 

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