I chopped a cauliflower and two potatoes and simmered in veg stock until they were softened by steam/boil, then added a bunch of curry powder, fenugreek leaves and flour to the remaining water to thicken into a sauce. I served with rice cooker rice with 7 spice on it. I also ate this with chickpeas and salad but I forgot to take a pic
About how much stock do you use in relation to the cauliflower and potatoes? Fully covered?
I cook everything by eye, but it wasn’t fully covered, I tried to eyeball how much liquid I wanted to ultimately turn to sauce when done, it was about a cup and a half and I stirred the veggies in it and kept the lid closed in between stirring until they softened up and flavored the water, then I added all the seasonings and thickened it. Very quick and one-pot.
