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Vegetable Curry

1/2 head cauliflower
2 potatoes, peeled and diced
8 tbsp. clarified butter
1 medium yellow onion, minced
1 green apple, cored and minced
3 cloves garlic, minced
8 whole shallots, peeled
2 tbsp. minced fresh ginger
2 tbsp. good-quality curry powder
1 tbsp. flour
14-oz. can coconut milk
16-oz. can chickpeas (garbanzo beans), drained
1 lb. spinach, coarsely chopped

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.

How to clarify butter in one sentence: Heat 10 tbsp. butter over
medium heat until it foams, then skim the foam off. What's left
is clarified butter.


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