Curried Cauliflower, Carrots and Potatoes

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Curried

Cauliflower, Carrots and Potatoes

 

1/2 onion, minced

2 teaspoons

vegetable oil

2 carrots, medium chunks

2 to 3 medium size potatoes, medium

chunks

6 to 8 medium cauliflower florets

1 cup white wine

2 tablespoons

fresh curry powder

2 teaspoons organic sugar

1 tablespoon tomato

paste

1 heaping teaspoon chickpea miso

1 cup frozen peas

1/2 Bosc pear,

coarsely chopped

salt and pepper to taste

 

In a large sauté pan, cook

onion in oil until lightly browned. While onion cooks, steam carrots and

potatoes until slightly softened, then add cauliflower and cook for an

additional 2 minutes or so, until tender, but not mushy. If the onion is done

before the vegetables, remove pan from heat.

Increase heat slightly for the

onions and add 1/2 cup of the wine. Bring to a slight boil and stir in curry,

sugar and tomato paste. Stir in miso and reduce heat. Add remaining wine. Stir

and cook until a nice thick sauce froms. Season with salt and pepper. Add

steamed vegetables, coating well with sauce. Add peas and cook on a low heat for

another minute to two. Before serving, add pear. Season additionally with salt

and pepper, if necessary.

Yields 4 servings.