weeknight curry

I'm a big fan of Luisa's blog, the Wednesday Chef. I love the recipes she features and a couple of weeks ago she posted Nigel Slater's Chicken Curry. I made that almost as written (doubled the amount of chicken, stock and cream but not the curry, added 2 tsps garam masala and omitted the tomato) and we loved it. According to my husband, his co-workers were salivating when he heated up leftovers for lunch. This past week, I made a vegetarian version with cauliflower, potato, mushrooms and peas. It was very good. My only complaint is that the vegetarian version doesn't yield so much extra sauce so I couldn't repeat the curry sauce and rice supper of a couple of weeks ago.

Vegetables in Curry Sauce (adapted from the Wednesday Chef)
1 medium cauliflower, cut into florets
8-10 large button mushrooms, sliced
5 small red potatoes, scrubbed, diced
2 tbsp butter
1 tbsp vegetable oil
2 medium onions, chopped
2 garlic cloves minced
1 can navy beans, drained
2 tbsp curry powder
2 tsp garam masala
1/2 tsp cinnamon
2 c chicken stock
1 c heavy cream
2 c frozen peas
juice of 1 lemon

Parboil the cauliflower and potato until al dente in boiling water and drain. In a large pan, melt the butter, add the oil and add the drained cauliflower and potato and saute over medium high heat for about 5 minutes until the vegetables brown slightly. Add the mushrooms, garlic, onions and beans and saute for about 7 or 8 minutes, stirring occasionally.

Stir in the curry powder, garam masala and cinnamon and cook for about 4 minutes. Add the stock and peas and simmer for 10-15 minutes. Stir in the cream and any salt and pepper required to taste. Add the lemon juice and simmer for 1 minute. Serve over rice.