the potatoes in salted water until just tender, then cool. Cut into
chunks and set aside.
Break apart the cauliflower into florets, mix with a little oil and
salt, roast in the oven (350F) for 15-20 minutes to soften. Reserve.
Cut the onion and carrot into small pieces, put a large pot over medium
heat (Make sure the pot is large enough to hold all the vegetables),
add a little oil and the chopped onion and carrot and sauté
about 20 minutes until the vegetables are tender. Salt.
Add the Wild Curry to the onions and carrots and fry until the curry
is cooked and very fragrent (about 2 minutes).
Add the potatoes and cauliflower.
Add 150 ml of water and mix to hydrate the curry.
until there is only a little water left.
from heat, add butter and stir to melt it.
Serve with barley, or as side dish to roasted meat.