Cauliflower curry

Adapted from The Joy of Cooking:

1 head of cauliflower, cored and cut into florets
2 medium potatoes, cubed
1 large apple, peeled, cored and diced
3 large garlic cloves, peeled
1 3-inch piece of fresh ginger, peeled and diced (okay if you don't have this)
2 jalapenos or other hot peppers, seeded and sliced (or two tablespoons jalapeno pesto)
2 medium onions
1/4 cup vegetable oil
3 tablespoons curry powder
1 tablespoon all-purpose flour
1 14 oz can coconut milk
1/2 cup broth
1 small package frozen peas

Boil the cauliflower for 5 minutes. Remove from the water and add the potatoes; boil those for 5 minutes.

In a food processor, puree the apple, garlic, ginger, and jalapenos together. Heat oil in a large Dutch oven and saute the onions with the pureed apple mixture until soft, 5 to 7 minutes. Add the curry powder and flour, and cook an additional 5 minutes. Add the coconut milk and broth along with salt and pepper. Bring to a boil, add back the cauliflower and potatoes, lower the heat to medium, cover and cook for 15 minutes.

Add the peas and cook for 3 minutes. Serve with hot cooked rice.