OUTER AISLE'S DELECTABLE VEGETABLE CURRY
be sure to shop at the Spice Tin

Every so often we come up with a recipe that is worth sharing and this vegetable curry is really tasty, wholesome and a keeper. Root vegetables are the star of the show in this recipe absorbing the curry flavors and giving substance to the dish. Serve over White Basmati rice. Serves 6.

1-2 cloves garlic
2 inch cube of ginger, peeled and finely diced
2 small shallots or 1 large shallot, finely diced
1 head cauliflower
1 bunch of carrots
1 large sweet potato
1 small head of celery
2-4 TBS Curry powder (Curry Madras or Hot Curry from Spice Tin)
2 TBS Cumin seed
Salt
Agave to taste
3 TBS Coconut oil
1/4 cup of Coconut Cream Concentrate
1- 1 1/2 cups of water or stock
1 can of coconut milk

Step 1: Chop garlic, ginger, diced shallots and cook over a medium flame until golden brown and aromatic. 7-10 minutes. Add the coconut cream concentrate, stir and combine with 1/2 cup of stock or water, adding more as it thickens. Sprinkle the curry powders in a quantity to your liking. Add a can of coconut milk and allow the sauce to thicken and curry flavor to blend in. Taste periodically and adjust flavors with agave syrup and salt.

Step 2: Slice the sweet potato, carrots and celery on a diagonal, break the cauliflower into florets. Heat 3 TBS of Coconut oil in a cast iron skillet and saute all the vegetables at once. Braise with a little water or stock several times until vegetables are just beginning to soften.

Step 3:Add the sauce and simmer for 20 minutes until vegetables are done and flavors permeate.