Cook 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.

Reduce until there is only a little water left.

Remove from heat, add butter and stir to melt it.
Serve with barley, or as side dish to roasted meat.

Enjoy!