SAUTE in 2 TBS oil— one large sliced onion and 3TBS diced fresh ginger

PEEL and cut 3 medium potatoes into eighths

TRIM and break one cauliflower into flowerets

ADD 4-5 tsp curry powder to sauteed ginger and onion and stir in 1/2 cup water to make a paste (cook for 1-2 minutes)

ADD cauliflower and potatoes and stir to coat vegetables with curry paste

SEASON with salt and pepper and 1/2 tsp of red pepper flakes

ADD 1 cup vegetable broth, COVER and cook over medium heat for 10 minutes

ADD 1/2 cup vegetable broth — STIR, COVER, and COOK until vegetables are tender

FINISH by stirring in 4 TBS of mango chutney and garnish with chopped cilantro and grated coconut

SERVES 4