It's often love or hate when it comes to curry -- no middle ground, no compromise, no sitting on the fence. Good thing we adore the complexity of a tasty curry -- be it Indian, Thai, West Indies or South African -- paired with a myriad of protein from sea, land or in this case, market vegetables. Even better over a bowl of steaming rice!
3 tablespoons olive oil
3 ribs celery, large dice
1 ea yellow onion, large dice
1 ea red bell pepper, large dice
1 ea yellow bell pepper, large dice
1 head cauliflower, broken into florets
3 ea small gold potatoes, large dice
4 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
2 teaspoons salt (or to taste)
1 quart heavy cream
1/2 cup cilantro, chopped (optional)
In a large pot, heat oil. Add diced vegetables and garlic. Sauté on medium heat until the vegetables are a little tender but with no color. Add all of the remaining ingredients except the cilantro and stir to combine. Bring to simmer and continue to cook until the potatoes are tender and the sauce thickens slightly. Adjust seasoning as necessary. Garnish with cilantro (if desired) and serve.