Vegetable Curry

Name: Vegetable Curry
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 tbsp Oil; 8 small Potatoes; 1 medium Onion; 2 clove Garlic; 1 tbsp Curry powder; 1 head Cauliflower; 1 as needed Cornstarch; 1 Salt

Ryan Goodwin @cook_3814251

San Francisco, California

Purée cauliflower core

Ryan Goodwin @cook_3814251

San Francisco, California

Purée cauliflower core

Saved

Ingredients

45 mins

5 servings

1 tbspOil
8 smallPotatoes
1 mediumOnion
2 cloveGarlic
1 tbspCurry powder
1 headCauliflower
1as needed Cornstarch
1Salt

Saved

Steps

45 mins

1

Scrub and halve potatoes.
2

Pair cauliflower to bite size chunks, reserving core.
3

Peel and slice onion and saute in oil until translucent.
4

Crush garlic and add to onion with curry. Mix and cook briefly.
5

Add potatoes and water to cover. Bring to a simmer.
6

Place cauliflower core in a pot and cover with water. Bring to a simmer, and cook until vegetables are softened through. Strain and pur?e in a blender, adding curry broth as needed. Pour pur?e intoto curry. This is a great way to help thicken your stew without losing flavor or using too much heavy starch.
7

Simmer until potatoes are easily pierced with a fork. Add cauliflower, and cook until done.
8

Make a slurry of cornstarch and water. Add gradually to curry while stirring. Continue until you've reached your desired consistency.
9

Season to taste with salt and lemon.