Cooking Instructions
- 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.
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