Cauliflower Curry

• 2 medium potatoes, cut in small chunks
• 1 12 cups unsweetened coconut, shredded
• 1 tablespoon mustard seeds
• 3 garlic cloves, peeled
• 1 12 tablespoons fresh ginger, minced
• 12 cup peanuts, lightly toasted
• 1 teaspoon turmeric
• 12 teaspoon ground allspice
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons cumin seeds, toasted
• 1 12 teaspoons cayenne
• 12 cup water
• 1 12 tablespoons peanut oil
• 1 12 cups onions, chopped
• 1 teaspoon salt
• 1 large cauliflower, cut in 1 inch pieces
• 1 carrot, thinly sliced
• 1 cup cooked chickpeas
• 3 tablespoons lemon juice

1. Cook potatoes until just tender.
2. Place next 11 ingredients in blender.
3. Add water to make soft workable paste.
4. Heat oil in large fry pan.
5. Add onion and salt and saute for 5 minutes.
6. Add cauliflower and carrot.
7. Cover and cook till tender.
8. Add potatoes, chickpeas, lemon juice and prepared paste and heat through.
9. Serve with steamed rice.

potatoes, unsweetened coconut, mustard seeds, garlic, fresh ginger, peanuts, turmeric, ground allspice, sesame seeds, cumin seeds, cayenne, water, peanut oil, onions, salt, cauliflower, carrot, chickpeas, lemon juice

Taken from www.food.com/recipe/cauliflower-curry-309515 (may not work)