This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste.
Ingredients
1 head of Cauliflower, cut into florets
3 Medium Potatoes, peeled and cubed
3 Tbsp Margarine or Butter
1 Tbsp Vegetable Oil
6 cloves of Garlic, peeled and pureed
1 inch piece of Ginger, peeled, chopped and pureed
1 Serrano Chili, puréed. Add additional chilies if you want a hotter result.
1 Onion, chopped and pureed
2 tsp Salt
1 tsp Sugar
3 Tbsp Curry Paste*
1 can diced Tomatoes
Juice of one Lemon
Cilantro to finish
Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add margarine and oil to a pan and gently cook the pureed mixture for 5 minutes.
Add the sugar, curry paste and cook briefly. Then add cauliflower, potatoes and mix well and sauté briefly. Then add tomatoes, bring to a soft boil and simmer covered for 45- 1 hour.
Finish with lemon juice and cilantro and serve with basmati rice.
*Note: if you can not find prepared curry paste, then you can make your own by using the following recipe.
1 Tbsp Garam Marsala
1 tsp Turmeric
1/2 tsp ground Cumin
1 Bay Leaf
¼ tsp ground Coriander
The Louisville Chef 