Cauliflower & Potato Curry

Well, this is going to be a real stretch for me. I suck at writing and I make up most of my recipes as I go along. I'm going to try my best to make some sense of how I cook. I'll probably end up writing about techniques more than measuring out amounts. I once had to write out some precise recipes for a cookbook and it was SO hard for me.

Cauliflower & Potato Curry

1/2 part ghee

1/2 part grapeseed oil

I use enough to fully cover the bottom of the pan.

1 large red onion cut in large slices, however you like (I cut them big to show up in the curry)

Ginger, as much ginger as you are willing to put in the pot, diced.

Your favorite curry blend (I use what I have on hand, usually my own mixture0

1 or 2 cinnamon sticks

5 medium russet potatoes cut into large chunks (I do my best to use organic potatoes)

*** a note about organic, please see Environmental Working Group

2 medium sweet potatoes cut into large chunks

3 small heads of cauliflower

13.5 oz of coconut milk

28 oz can of whole peeled tomatoes (I crush them myself) & add the juice

Cilantro, if you like it.

On low heat, add oils, spices and ginger. Cook for just a few minutes and then add onions. Cook for just another few minutes. I try to get a little color on the onions. Add potatoes, stir to coat well in spices. Add coconut milk and tomatoes. Cook for a few minutes, probably until they are half way done. Then add the cauliflower and cover. Simmer until the cauliflower is just tender. If you cook it too long the cauliflower will become mushy. Add chopped cilantro if you like it. I do.

I'll add a few other recipes tomorrow.