Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    peanut oil -- or more
     1/2  tablespoon    butter
   1      large         onion
   2      cloves        garlic -- crushed
   1      tablespoon    fresh cilantro
   1                    cauliflower
   1      large         sweet potato
                        OR 2 large potatoes
   8      ounces        canned chickpeas
   1      tablespoon    curry paste or powder
     1/2  pint          creamed coconut
                        black pepper
                        salt
   1      teaspoon      dried ginger
                        chile powder

Preparation:

Chop the onion and crush the garlic, add to the hot oil and butter in a very large pan with lid. Fry over a medium heat for about 5 minutes. Peel/dice the sweet potato and wash/chop the cauliflower into bite-sized pieces. When the onion and garlic are soft, add the curry paste or stir a little hot water into the curry powder to make a paste and add with a pinch of chile powder (depending how hot you like your curry!) to the mixture, stirring well. Stir in the diced potato and cook for another 5 minutes, taking care the mixture does not stick to the bottom of the pan and burn. Then add enough water to cover the potato, adding the chickpeas, coriander, ginger, black pepper and salt. Cover and simmer for about half an hour. Then add the cauliflower and creamed coconut. More liquid may be needed. Simmer gently, stirring occasionally to prevent sticking, until the cauliflower is tender. The creamed coconut thickens and adds flavor to the curry sauce. Notes: You can choose how hot you make this filling curry. The sweet potato adds an extra dimension to the dish but you can use your usual type of potato if you prefer. Serve with warmed chapati or naan bread, well-cooked brown or basmati rice with cardamom pods and plenty of chilled lager!