This is a wonderful vegetarian/vegan curry dish. It can be very hot or not depending on how you manage the chilies. I like it hot, but with a sweet and sour aftertaste. Ingredients 1 head of Cauliflower, cut into florets 3 Medium Potatoes, peeled and cubed 3 Tbsp Margarine or Butter 1 Tbsp Vegetable Oil 6 cloves of Garlic, peeled and pureed 1 inch piece of Ginger, peeled, chopped and pureed 1 Serrano Chili, puréed. Add additional chilies if you want a hotter result. 1 Onion, chopped and pureed 2 tsp Salt 1 tsp Sugar 3 Tbsp Curry Paste* 1 can diced Tomatoes Juice of one Lemon Cilantro to finish Begin, by adding the garlic, ginger, chili, salt and onion to a food processor and puree the mixture. Add margarine and oil to a pan and gently cook the pureed mixture for 5 minutes. Add the sugar, curry paste and cook briefly. Then add cauliflower, potatoes and mix well and sauté briefly. Then add tomatoes, bring to a soft boil and simmer covered fo
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.