This wonderful vegetarian dish pairs well with the viognier wine from Flying Fox Vineyard. It appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

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What You’ll Need:

• 1 T. olive oil
• 1 medium red onion, finely minced
• 2 large cloves garlic, finely minced
• 1 t. ginger root, finely minced
• 1 ½ t. ground coriander
• 1 ½ t. ground cumin
• 2 ½ t. ground turmeric
• 1 T. curry powder
• 2 large sweet potatoes, peeled and cut into ¾” cubes
• 14 ounce can coconut milk
• 4 cups cooked jasmine rice
• Lime wedges for garnish

• 1 medium head cauliflower cut into florets
• 3 T. finely minced cilantro
• 1 T. fresh lime juice
• 14 ounce can fire roasted tomatoes with juice
• 14 ounce can garbanzo beans, drained but not rinsed
• 2 T. red curry paste
• Stock pot

Directions:

Step 1: Heat the oil in a stock pot. Add the onions, garlic and ginger root. Saute until softened.

Step 2: Stir in the coriander, cumin, turmeric, and curry powder. Cook, stirring occasionally, for one minute to bloom the seasonings.

Step 3: Stir in the Sweet potatoes, cauliflower and cilantro and continue sauteing for 5 minutes to begin to soften the vegetables.

Step 4: Pour in the lime juice and tomatoes with juice. Cook for 5 minutes.

Step 5: Then add the garbanzo beans, curry paste, and coconut milk. Continue to cook until the cauliflower is softened but not calling apart.

Step 6: Place the rice in four single serving bowls and top each with ¼ of the cauliflower curry.

Step 7: Serve with a lime wedge to squeeze over the curry.

Serves 4