Ingredients
|
Quantity
|
Vegetable oil
|
3 tbsp
|
Onion – peeled and chopped
|
1 medium
|
1” piece fresh ginger – peeled and silvered
|
1 piece
|
Garlic cloves – peeled and chopped
|
4
|
Ground cumin
|
1 tsp
|
Ground coriander
|
2 tsp
|
Ground turmeric
|
¼ tsp
|
Cayenne pepper
|
¼ tsp
|
Potatoes – peeled, cut in 1/3” – cubes
|
2 medium
|
Cauliflower florets
|
½ pound
|
Chicken stock
|
1 ¼ quarts
|
Salt
|
if needed
|
Heavy cream
|
2/3 cup
|
Set the oil over medium-high heat in a good-sized saucepan. When
hot, put in onion, ginger and garlic. Stir-fry for about 4 minutes or onion is
somewhat browned. Put in cumin, coriander, turmeric, and cayenne.