Potato Cauliflower Curry

INGREDIENTS
2    cups (3 medium) Yukon Gold potatoes, cubed ½ inch
2    cups cauliflower flowerets (1/2 head)
2    tablespoons olive oil
2    cups chopped white onion
 
Curry Sauce
1      tablespoon butter
1      tablespoon flour
2 ½  cups low fat (2%) milk
1 ½  teaspoons ground cumin
1 ½  teaspoons ground coriander
4      teaspoons mild curry powder
½     teaspoon salt

METHOD

In a medium sauce pan, boil the potato cubes for 6 to 7 minutes until they are tender-crisp. Remove to a large mixing bowl. In a steamer, cook the cauliflower until it is just tender. Remove to the mixing bowl. In a medium skillet, warm the olive oil over medium heat. Add the onions and cook for 5 to 6 minutes until translucent. Do not brown. Remove to the mixing bowl.

In a large sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, whisking all the while, until the paste is absorbed and mixed with the milk.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Add the spices and salt, and continue to cook while stirring until the sauce gets very thick. Add all the vegetables from the mixing bowl and stir to cover all the vegetables with the sauce. Simmer for 3 to 4 minutes to combine the flavors, remove from the heat and serve.