Curried Cauliflower, Carrots and Potatoes recipe | PCC Community Markets

Ingredients

• 1/2 onion, minced
• 2 teaspoons high-heat oil
• 2 carrots, cut into chunks
• 2 to 3 potatoes, cut into chunks
• 6 to 8 cauliflower florets
• 1 cup white wine, divided
• 2 tablespoons fresh curry powder
• 2 teaspoons sugar
• 1 tablespoon tomato paste
• 1 heaping teaspoon chickpea miso
• Salt and pepper, to taste
• 1 cup frozen peas
• 1/2 Bosc pear, coarsely chopped