This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”. It is a delicious dish and uses many ingredients that are available at the same time.
Ingredients
2 tablespoons peanut oil 1 teaspoon each: curry powder, tumeric, cumin, dried thyme 1/4 teaspoon cayenne pepper [Editor's Note: Small red Thai peppers are even better] 2/3 cup onions – chopped 1 teaspoon garlic – minced 2 cups waxy potatoes – cubed [Editor's Note: Don't use russets] 1 cup vegetable or chicken stock 2 cups cauliflower – chopped 1 medium carrot - chopped 2 slices fresh gingerroot 1/4
