This recipe comes from the cookbook “From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce”.  It is a delicious dish and uses many ingredients that are available at the same time.

Ingredients

2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper [Editor’s Note: Small red Thai peppers are even better]
2/3 cup onions – chopped
1 teaspoon garlic – minced
2 cups waxy potatoes – cubed [Editor’s Note: Don’t use russets]
1 cup vegetable or chicken stock
2 cups cauliflower – chopped
1 medium carrot – chopped
2 slices fresh gingerroot
1/4 pound fresh beans – chopped
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

Directions

Heat oil in deep skillet.
Stir in dry spices. 
Add onion and garlic; cook over medium heat until tender [Editor’s Note: I would add the garlic when the onions turn translucent.  Onions take far longer to cook than garlic and burnt garlic doesn’t taste good]. 
Add potatoes and stock, cover and cook 10 minutes. 
Stir in cauliflower, carrots and ginger. 
Cover and cook 5 minutes. 
Stir in beans. 
Cover and cook 5 minutes, stirring often. 
Remove cover and continue to simmer until most of the liquid has evaporated. 
Stir in lemon juice. 
Season to taste with salt and pepper. 
Serve over white rice and top with green onions. 

Makes four servings.