Cauliflower Potato Curry

• 2 tablespoons peanut oil
• curry powder, turmeric, cumin and dried thyme
• 14 teaspoon cayenne pepper
• 23 cup chopped onion
• 1 teaspoon minced garlic
• 2 cups cubed potatoes
• 1 cup vegetable stock
• 2 cups chopped cauliflower
• 1 medium carrot, chopped
• 2 slices fresh ginger
• 14 lb green beans, chopped
• 1 tablespoon fresh lemon juice
• salt and pepper

1. Heat oil in deep skillet.
2. Stir in dry spices.
3. Add onion and garlic; cook over medium heat until tender.
4. Add potatoes and stock, cover, and cook 10 minutes.
5. Stir in cauliflower, carrot and ginger.
6. Cover and cook 5 minutes.
7. Stir in beans.
8. Cover and cook 5 minutes, stirring often.
9. Remove cover; continue to simmer until most of the liquid has evaporated.
10. Stir in lemon juice.
11. Season to taste with salt and pepper.
12. Serve with rice.

peanut oil, curry powder, cayenne pepper, onion, garlic, potatoes, vegetable stock, cauliflower, carrot, ginger, green beans, lemon juice, salt

Taken from www.food.com/recipe/cauliflower-potato-curry-440224 (may not work)