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• 3 tablespoons unsalted butter or oil
• 2 yellow onions, quartered
• 2 celery stalks, finely diced
• 2 carrots, peeled, cut into 1/2-inch thick diagonal slices
• 1 fresh jalapeno, seeded, minced (optional)
• 2 or more cloves garlic (to taste), minced
• 2 tablespoons all-purpose flour
• 6 medium red potatoes, scrubbed, cut in quarters
• 3-1/2 cups vegetable stock
• 3 tablespoons curry powder
• 2 tablespoons peeled, grated fresh ginger
• 1/4 cup canned coconut milk
• 3 cups cauliflower florets
• 3 cups broccoli florets
• rice, cooked according to package directions

1. In a heavy stock pot over medium-high heat, melt butter or heat oil. Add onions, celery and carrots. Cook, stirring occasionally, until onions are softened, 10 minutes. Reduce heat to medium, add chili pepper, if using, and garlic. Cook, stirring, 2 minutes longer. Sprinkle the flour over the vegetables. Continue cooking, stirring, 2 additional minutes.
2. Add potatoes, stock, curry powder, ginger and coconut milk to the pot. Cover and simmer gently, stirring occasionally, 15 minutes. Add cauliflower and broccoli and continue to simmer, stirring occasionally, until vegetables are tender when pierced with a fork, about 20 minutes longer.
3. Arrange hot cooked rice on a large platter. Spoon curry onto the center. Serve hot.

Makes 6 servings.

source: http://www.dailynewstribune.com/lifestyle/columnists/x1106743192/KITCHEN-CALL-Bolster-your-veggie-menu

tags: vegetarian, vegan, pareve, Indian