Boil half a head of cauliflower florettes in 4 quarts of water with 1.5 tablespons of sea salt and the juice of 1 lemon for 5 minutes. Remove and chill in ice/water bath. Repeat with 2 peeled med potatoes cut in 1/2 inch cubes.
In a food processor mince 1 large tart cored and peeled apple, 2 serrono peppers, 3 cloves garlic, a 2 inch piece of peeled fresh ginger.
In a large heavy pot add 1/2 cup of vegetable oil, combine 2 med onions, that have been chopped, and the apple mixture. Fry for for 5-7 minutes. Look for color.
Add to the pot 2 tablespoons of curry powder (your favorite) and 1 tablespoon of all purpose flour , fry for for 3 - 5 minutes more.
Add 14oz can of coconut milk, 1/2 cup chicken stock (or water) 1 teaspoon of sea salt and bring to a boil.
Add 16 oz can drained chick peas, the potatoes and cauliflower, reduce heat and simmer for 15 minutes.
Add 10 ozs green peas or 12 oz fresh spinach chopped; simmer for 3 minutes more
Serve over Basmati rice, garnish with chopped cilantro
Last edited by RichinPeoria; 06-03-09 at 05:00 PM.