| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Cauliflower |
| 5 |
|
Red potatoes |
| 1 |
|
1-inch knob of fresh ginger root |
| 1 |
md |
Sized Vidalia or other good onion |
| 2 |
|
Habs; chopped fine |
| 1 |
tb |
Good madras curry powder |
| 2 |
tb |
Butter or marg |
| 1 |
tb |
Olive oil |
| 2 |
ts |
Turmeric; do not skimp on this |
| 2 |
ts |
Salt |
| 1/4 |
c |
Chicken stock; (up to 1/3) |
INSTRUCTIONS
Here are the two modified recipes from Bob Boston's MacChef
collection.
Break the cauliflower into florets, and soak in cold water. Peel the
potatoes, mostly, leave some skin on, or if small potatoes, clean and
leave whole. Melt the butter or marg and add the oil, then fry the
ginger, and the onion and the chiles over very low heat, until onion
transparent, then add the turmeric, raise the heat and add the
drained cauliflower and the potatoes, stirring around well, add a
little of the stock, salt and cook over low heat, covered, for about
ten minutes. Check for dryness, add the curry powder, and more stock
if required, and continue cooking, until potatoes are tender, but not
mushy....do not mash the vegetables.
This is comfortably hot, if more heat needed, add more chiles! A
really great dish which was made even greater by the addition of the
chiles.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca>
on Jun 04, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”