A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.
Author: Jules
Recipe type: stew, dinner, comfort food
Serves: 6-8
Ingredients
2 large yellow onion, diced
4-5 cloves garlic, minced or pressed
5-8 white mushrooms, diced
4 carrots, chopped
2 celery sticks, chopped
1 small jar red or green curry paste, (I used this Thai one)
2 tbsp tamari
1 tbsp cumin
1 tbsp paprika
1 tsp ginger
1 head cauliflower, roughly chopped
8 medium potatoes (I used new potatoes), roughly chopped
6-8 cups veggie broth
Instructions
Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
Serve with crackers or your fave bread, sprinkled with smokey parm!
Recipe by HookedOnPlants at https://hookedonplants.ca/2018/11/16/curried-cauliflower-potato-stew/