Curried Cauliflower, Carrots and Potatoes
This is a rich side dish or a satisfying entree, depending on the rest of the meal. I created a deceptively complex, rich brown sauce using just curry, white wine, a little miso, tomato paste and sugar. Add a cup of chickpeas or some cubes of tofu if you would like additional protein. Serve over rice with a side salad.
- 1/2 onion, minced Add to list
- 2 teaspoons vegetable oil Add to list
- 2 carrots, cut into medium chunks Add to list
- 2 to 3 medium size potatoes, cut into medium chunks Add to list
- 6 to 8 medium cauliflower florets Add to list
- 1 cup white wine, divided Add to list
- 2 tablespoons fresh curry powder Add to list
- 2 teaspoons organic sugar Add to list
- 1 tablespoon tomato paste Add to list
- 1 heaping teaspoon chickpea miso Add to list
- Salt and pepper, to taste Add to list
- 1 cup frozen peas Add to list
- 1/2 Bosc pear, coarsely chopped Add to list
In a large sauté pan, cook onion in oil until lightly browned. While onion cooks, steam carrots and potatoes until slightly softened, then add cauliflower and cook for an additional 2 minutes or so, until tender, but not mushy. If the onion is done before the vegetables, remove pan from heat.
Increase heat slightly for the onions and add 1/2 cup of the wine. Bring to a slight boil and stir in curry, sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir and cook until a nice, thick sauce forms. Season with salt and pepper.
Add steamed vegetables, coating well with sauce. Add peas and cook on a low heat for another minute to two. Before serving, add pear. Season again with salt and pepper, if necessary.
Recipe by, former PCC staff