INGREDIENTS

INSTRUCTIONS

FOR A LARGE AMOUNT OF CURRY
Chop the onion and crush the garlic, add to the hot oil and butter in a
very large pan with lid. Fry over a medium heat for about 5 minutes.
Peel/dice the sweet potato and wash/chop the cauliflower into bite-sized
pieces. When the onion and garlic are soft, add the curry paste or stir a
little hot water into the curry powder to make a paste and add with a pinch
of chilli powder (depending how hot you like your curry!) to the mixture,
stirring well. Stir in the diced potato and cook for another 5 minutes,
taking care the mixture does not stick to the bottom of the pan and burn.
Then add enough water to cover the potato, adding the chickpeas, coriander,
ginger, black pepper and salt.
Cover and simmer for about half an hour. Then add the cauliflower and
creamed coconut. More liquid may be needed. Simmer gently, stirring
occasionally to prevent sticking, until the cauliflower is tender. The
creamed coconut thickens and adds flavour to the curry sauce.
Personal WebPage: Lynda's (11 Mar 98) by Lynda Thornton, United Kingdom.
Interests include vegetarian cuisine. http://www.wuli.demon.co.uk/lynda.htm
"If you try this recipe, please let me know what you think."
Notes: You can choose how hot you make this filling curry. The sweet potato
adds an extra dimension to the dish but you can use your usual type of
potato if you prefer. Serve with warmed chapati or nan bread, well-cooked
brown or basmati rice with cardamom pods and plenty of chilled lager!
>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production
Recipe by: Lynda Thornton, UK ^(Personal)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12,
1998

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