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My Own Vegetable Curry
1 head of cauliflower
5 potatoes
1 cup chicken broth
1 large onion
2 large apples
1/2 lb mushrooms
2 large tomatoes
2 carrots
1/2 cup frozen peas
Other vegetables as appropriate
Olive oil
1 1/2-inch piece of ginger
4 cloves garlic
2 Tablespoons soy or tamari sauce
1 teaspoon turmeric
2 teaspoons garam masala
2 Tablespoons curry powder
(Or: 1 Tablespoon coriander; 1 Tablespoon
paprika; 1/2 teaspoon cayenne pepper; 1/4 teaspoon fenugreek; 1/2 teaspoon
black pepper; chopped chili pepper, in place of curry powder.)
Hot cooked rice
Chop vegetables, removing stalks
from cauliflower and discarding. Saute chopped onion, garlic and ginger
in olive oil. Add chicken broth, spices and potatoes and heat to near boiling.
Add cauliflower pieces, tomato, mushrooms, carrots, and one of the sliced
apples and simmer at medium heat at least 30 minutes. Stir occasionally,
until cauliflower and potatoes break down and mixture achieves consistency.
(Adjust liquid by adding water as necessary.) Add slices of second apple,
frozen peas and tamari sauce and cook through. Serve over hot rice.