Cauliflower and Potatoes
1-2 cups vegetable broth or water, divided
1 large onion, chopped
1 tablespoon curry powder, to taste
1 head cauliflower, chopped to florets
2-3 waxy potatoes, peeled and diced
salt and pepper, to taste
1/4 cup frozen peas
1. Saute the onion in some of the broth unitl transparent in a large dutch oven. Add the rest of the broth and curry powder. Mix well, then add the potatoes and cauliflower.
2. Boil (covered) then turn down heat to medium low and cook until potatoes are tender. Adjust seasonings, adding more curry powder or salt and pepper to taste.
3. Just before serving, add the frozen peas and stir well. Serve over hot basmati rice.'