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Ingredients
- 2 lb Cauliflower
- 5 x Red potatoes
- 1 x 1-inch knob of fresh ginger root
- 1 med Sized Vidalia or possibly other good onion
- 2 x Habs, minced fine
- 1 Tbsp. Good madras curry pwdr
- 2 Tbsp. Butter or possibly marg
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Turmeric, don't skimp on this
- 2 tsp Salt
- 1/4 c. Chicken stock, (up to 1/3)
Directions
- Break the cauliflower into florets, and soak in cool water. Peel the potatoes, mostly, leave some skin on, or possibly if small potatoes, clean and leave whole. Heat the butter or possibly marg and add in the oil, then fry the ginger, and the onion and the chiles over very low heat, till onion transparent, then add in the turmeric, raise the heat and add in the liquid removed cauliflower and the potatoes, stirring around well, add in a little of the stock, salt and cook over low heat, covered, for about ten min. Check for dryness, add in the curry pwdr, and more stock if required, and continue cooking, till potatoes are tender, but not mushy....don't mash the vegetables.
- This is comfortably warm, if more heat needed, add in more chiles! A really great dish that was made even greater by the addition of the chiles.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1635g | |
| Calories 1216 | |
| Calories from Fat 342 | 28% |
| Total Fat 38.97g | 49% |
| Saturated Fat 17.04g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 5084mg | 212% |
| Potassium 6229mg | 178% |
| Total Carbs 200.44g | 53% |
| Dietary Fiber 29.8g | 99% |
| Sugars 23.5g | 16% |
| Protein 29.4g | 47% |
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