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Curried Potatoes, Cauliflower And Peas


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1 Tbs. olive oil

2 Tbs. grated fresh ginger

2 medium-sized serrano chiles, seeded and chopped

3 cloves garlic, minced

1 medium-sized onion, chopped

1 large shallot, minced

2 1/2 lb. small red-skinned potatoes, unpeeled and cut into 1/4-inch-thick slices (about 5 cups)

1 medium-sized head cauliflower, broken into florets (about 6 cups)

1/2 cup mirin

1 1/2 cups frozen peas, thawed

1 tsp. Madras curry powder

1 tsp. ground cumin

1/4 cup chopped fresh cilantro

Juice of 1 lime (3 Tbs.)

1 cup boiling vegetarian “chicken” stock

1 1/2 Tbs. Bragg liquid aminos

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