Last night I had a craving for cauliflower — I checked through all my recipes and the only one that sounded satisfying was this one. We made a few changes to it and it turned out like I thought it would! Sheer comfort food!!! — posted by Manami

The great thing about this curry is the slightly sweet and sour flavour from the peppers. Do experiment with other combinations of vegetables such as courgettes, aubergines or potatoes once you’ve mastered this version – bigger, chunkier veggies need longer cooking times, so add them at the start, and delicate veggies like peas and spinach need only minutes, so they can go in right at the end. This will serve 8 people – just halve the recipe if your pan isn’t large enough, or else freeze any leftovers

This is from Bette Hagman and is used in some of her recipes that I will post. You can make it dairy free also

From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds — posted by dicentra

What makes this recipe stellar is three things: 1) the low amount of oil compared to other recipes, 2) preheating the baking sheet, and 3) adding the vinegar and honey after the beets and carrots have been heated.