Vegetable Curry Recipe

Parboil cauliflower in a large pot for 5 minutes. Drain and rinse. Repeat process with potatoes, set both aside. Heat butter in skillet over medium-high heat. Add onions, apples, garlic, shallots, ginger, and cook until onions are golden, about 10 minutes. Add curry powder to the skillet and continue to cook, stirring frequently, until the mixture starts to brown (dark), about 8 minutes. Stir in the flour and cook another 2 minutes. Add coconut milk, chickpeas, cauliflower, potatoes, and 1/2 cup water. Lower heat to medium, cover, and cook 15 minutes. Add spinach, cover, and cook until wilted, about 3 minutes. Serve warm over rice with raisins, flaked coconut, chopped cilantro, and taosted cashews on the side.