Title: Cauliflower, sweet potato and chickpea curry thornton
 Categories: Stew, Vegetarian
      Yield: 8 Servings
 
MMMMM----------------FOR A LARGE AMOUNT OF CURRY---------------------
      1 tb Peanut oil; or more
    1/2 tb Butter
      1 lg Onion
      2    Cloves garlic; crushed
      1 tb Fresh cilantro
      1    Cauliflower
      1 lg Sweet potato OR 2 large
           -potatoes
      8 oz Canned chickpeas
      1 tb Curry paste or powder
    1/2 pt Creamed coconut
           Black pepper
           Salt
      1 ts Dried ginger
           Chili powder
 
  Chop the onion and crush the garlic, add to the hot oil and butter in
  a very large pan with lid. Fry over a medium heat for about 5 minutes.
  Peel/dice the sweet potato and wash/chop the cauliflower into
  bite-sized pieces. When the onion and garlic are soft, add the curry
  paste or stir a little hot water into the curry powder to make a
  paste and add with a pinch of chilli powder (depending how hot you
  like your curry!) to the mixture, stirring well. Stir in the diced
  potato and cook for another 5 minutes, taking care the mixture does
  not stick to the bottom of the pan and burn. Then add enough water to
  cover the potato, adding the chickpeas, coriander, ginger, black
  pepper and salt.
  
  Cover and simmer for about half an hour. Then add the cauliflower and
  creamed coconut. More liquid may be needed. Simmer gently, stirring
  occasionally to prevent sticking, until the cauliflower is tender. The
  creamed coconut thickens and adds flavour to the curry sauce.
  
  Personal WebPage: Lynda's (11 Mar 98) by Lynda Thornton, United
  Kingdom. Interests include vegetarian cuisine.