My very best friend is Afghan. We met in 7th grade and bonded through an algebra class with a Chinese teacher who we could barely understand and often gave us reason to roll our eyes at his tacky jokes as they elicited groans from us both. I have grown up in her kitchen with her mother at the stove cooking up some of the most delicious foods I’ve ever eaten. When I think back to those times, it’s not just the food that makes me reminiscent, but also the warm and loving atmosphere where her family was always happy to take me in as a stray. When my father died, it was her house that was my sanctuary for those first difficult days. I am fortunate enough to have been influenced by their culture at an early age. Perhaps this explains my taste for curries ethnic fare. When I first tasted this dish after throwing it together, my mind immediately went to late nights spent at her kitchen table, scarfing down rice and whatever leftover dishes her mother had made that evening while watching T.V. and gossiping during one of our many sleepovers. This is what I love about food, it is not just sustenance in the barest sense, but sustains our souls and brings us back to times that make us smile in remembrance. A simple innocuous dinner, turned into a sweet trip down memory lane. And it’s not exactly the same as the cooking I experienced in her kitchen (her mother has yet to give me those recipes…) but it certainly tasted like something that would have had me rushing over to her house to eat for dinner. I am fortunate to have such a wonderful friend, who has never failed to be there when I needed her, regardless of distance or time apart. Share this meal with someone you care about. 
Potato, Carrot and Cauliflower in Coconut Curry
Prep time: 15 min; Cook time: 30 min
Serves 4
Spice Blend:
½ teaspoon ground Cumin
½ teaspoon ground Fenugreek
¼ teaspoon ground Coriander
½ teaspoon ground Mustard
½ teaspoon ground Turmeric
1 Tablespoon Olive Oil
1 white Onion, diced
3 cloves Garlic, minced
½” piece Ginger root, grated
1 Serrano chili, minced (you can remove the seeds for less heat)
3 large Carrots cut into rounds
5 Potatoes (I used Yukon gold), peeled and diced
½ head of Cauliflower, cut into florets
3 cups Water or Vegetable Stock
½ cup Coconut Milk
Salt + Pepper to taste
Cooked White Rice, for serving (Basmati is best
Cilantro+ Sliced Serrano, for garnish (optional)
Heat oil in a medium sized saucepan. Add onion, garlic, ginger, Serrano and cook until onions are soft. Add the spices. Cook for another 2 minutes. Add potato and carrot and water or vegetable stock. Cover and cook until potatoes and carrots are mostly tender. Add cauliflower and cook covered until cauliflower is tender. Remove lid and continue to cook until liquid has reduced. Add coconut milk and season to taste with salt and pepper. Serve over rice with serranos and cilantro.
