Curried Cauliflower, Carrots and Potatoes recipe | PCC Community Markets
Sauté onions in oil until lightly browned, then steam carrots, potatoes, and cauliflower. Finish with a creamy curry sauce and fresh pears for a delicious vegetable main dish.
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Cooking tools:
- Steamer basket
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
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
- pepper
- 1 cup frozen peas
- 1/2 Bosc pear, coarsely chopped
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