Cauliflower Potato Stew with Curry

This is not a Curry! This is not a Soup! It is a bit like a vegetarian stew with an Indian theme.

I needed to get more of my cauliflower into a dish. I had no idea what to prepare and just brought all things together I laid my hands on.

I used 3 different kinds of mild curry powder as the main flavour and just like in any good Indian dish, garlic, ginger, onions and chili. Lots of onions to speak of, they make more then the base of this stew. Just two potatoes to thicken the whole thing a bit and give more bulk to the dish. Coconut cream makes it rich and that made it good food for a cold October day.

recipe:
1/2 head of cauliflower
2 potatoes
1 large white onion
2 spring onion
4 cloves of garlic
1 knob of ginger
1 mild red chili
2 tbsp Ghee
1 tsp mild Java curry
1 tsp mild Madras curry
1 tsp red fruity curry
3 cherry tomatoes
1 tsp dried lovage
1 tsp chili flakes
400 ml coconut cream
100 ml veg stock ( I wanted to use beef stock but stayed vegetarian)
3 tbsp parsley
salt and pepper

Rip the cauliflower apart into bite size chunks, peel potatoes, onion, garlic and ginger, take the seeds out the chili.
Cut the white onion into half rings, set the spring onion slices aside for a bit later.
Heat up the Ghee in a wide pan with a lid and toss all 3 curry spices in. Give them a while, then add the white onion, garlic and chili. Cook for a couple of minutes.

Squeeze out the juice from the cherry tomatoes over the pan - be careful not to be splashed with tomato seeds yourself!
Add stock and then the cauliflower and stir well, then potatoes and coconut cream. Last the spring onions go in. Season. Stir well, bring to a boil and put the lid on, reduce the heat and cook until potatoes and cauliflower are tender.
Finish with some dried chili flakes and fresh rough chopped parsley.