Vegetable Curry With Cauliflower And Potatoes
- 3tbs Butter
- One Large Onion, chopped
- 3-4 Cloves of garlic, chopped
- 1tbs Ginger, finely chopped, or 1tbs dried ginger
- Two Celery stalks, chopped
- Two Carrots, scrubbed and sliced into 1/4 inch rounds
- One Medium sized cauliflower, broken into small florets
- One Potato, scrubbed and chopped into large dice
- One Apple, peeled and cut into large dice
- 3/4tsp Turmeric
- 1tsp Cumin, ground
- 1tsp Coriander, ground
- 1tsp Garam masala
- 1/4tsp Cayenne pepper
- 2tbs Brown mustard seeds toasted
- One Can of coconut milk
- 500ml Vegetable stock
- 2tbs Tomato paste
- 100g Red lentils
- 125g Seasonal green vegetable e.g prepared chopped chard or cabbage
- Fresh coriander, coarsely chopped
- Melt the butter in a pan on medium heat, add onions, garlic and ginger. Cover and cook for 5 minutes. Add celery, carrots, cauliflower, potatoes and apples and cook for 4 minutes more. Stir in the spices and mustard seeds and cook uncovered for 3 minutes. Add coconut milk, stock, tomato paste and lentils. Stir well to combine all ingredients and simmer uncovered for 25 minutes. Add green veg and cook for another 10 to 15 minutes. Season to taste with salt and pepper, garnish with coriander and serve with rice and good chutney.
butter, onion, garlic, ginger, celery, carrots, cauliflower, apple, turmeric, cumin, coriander, garam masala, cayenne pepper, brown mustard seeds, coconut milk, vegetable stock, tomato paste, red lentils, chard, fresh coriander
Taken from www.epicurious.com/recipes/member/views/vegetable-curry-with-cauliflower-and-potatoes-50032938 (may not work)