Potato and Cauliflower Curry
How was everyone's weekend? Mine was fabulous. I spent the whole weekend with Brent partaking in quality time. On Saturday we spent 3 hours rock climbing followed by happy hour with Ody and some good friends. Luckily, we live beside a dog friendly bar called
Norms Eatery and Ale House and Ody could join in the fun. On Sunday we went to Crystal Mountain snowboarding. We had a wonderful lunch on the top of the mountain overlooking Mount Rainier. It was a super sunny day, nice and warm on the slopes.
recipe adapted from The Kitchn
INGREDIENTS
1 clove of garlic
1/2 tsp peppercorns
1/2 tsp coriander seeds
2 tbsp canola oil
1 tbsp curry powder
2 cups chicken stock
2 cups chopped potatoes
2 cups sliced carrots
2 cups cauliflower florets
1 - 14 oz can chopped tomatoes
1 - 14 oz can coconut milk
1 - 14 oz chickpeas
2 tbsp soy sauce
1 tbsp honey
1/4 slivered basil leaves
1. In a mortar and pestle grind garlic, peppercorns, and coriander seeds into a paste. Next, fry the mixture in oil for a couple of minutes in a large soup pot. Add the curry powder and fry for 2 more minutes.
2. Next, add the stock, potatoes, and carrots. Bring to a boil. Add the rest of the ingredients, minus the basil, and cook on medium heat until the vegetables are done. Add the basil and serve.