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CAULIFLOWER & POTATO CURRY
  • 2 lbs cauliflower
  • 5 red potatoes
  • 1 inch knob of fresh ginger root
  • 1 medium sized Vidalia or other good onion
  • 2 habaneros, 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 vegetable stock -- (1/4 to 1/3)
    1. 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.

     

     
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