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 Butter or Ghee

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

Preparation:

Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add butter 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, Patek’s is a good brand, then you can make your own by using the following recipe. Combine all and use as described above.

1 Tbsp Garam Marsala

1 tsp Turmeric

1/2 tsp ground Cumin

1 Bay Leaf

¼ tsp ground Coriander

1 Tbsp Oil