Asian - Thai, Indian, Vietnamese, Vegetarian (or easy fix)
Recipe:
3 T. ghee
2 yellow onions, quartered (OR one onion and one large scallion)
2 celery ribs, finely diced
2 carrots, cut into thick julienne
2 t. roasted chopped garlic (jar stuff or 4 fresh cloves)
2 T. flour
3/4 lb. small red potatoes, cut in half
3 c. vegetable stock
3 T. curry powder
(1/4 t. coriander, if curry powder lacking)
(1/4 t. cinnamon, if curry powder lacking)
2 T. minced fresh ginger
14 oz can coconut milk
2 c. cauliflower florets
3 c. broccoli florets
cooked rice, for serving
Cook onions, celery, carrots in ghee in a large soup pot over medium-high heat until onions are soft. Reduce heat to medium, add garlic and cook 2 minutes. Sprinkle flour into pot and cook two more minutes. Add potatoes, stock, curry powder, ginger, and coconut milk. Cover and simmer 15 minutes. Add cauliflower and broccoli and continue to cook until veggies are soft, about 20 minutes. Serve curry over rice.