Cauliflower Potato Curry

Cauliflower Potato Curry
From Asparagus to Zucchini

2 tablespoons peanut oil
1 teaspoon each: curry powder, tumeric, cumin, dried thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped onion
1 teaspoon minced garlic
2 cups cubed waxy potatoes
1 cup vegetable (or chicken) stock
2 cups chopped cauliflower
1 medium carrot, chopped
2 slices fresh gingerroot, minced
1 tablespoon fresh lemon juice salt and freshly ground black pepper

Heat oil in deep skillet. Stir in dry spices. Add onion and garlic; cook over medium heat until tender. Add potatoes and stock, cover and cook 10 minutes. Stir in cauliflower, carrot and ginger. Cover and cook 10 minutes, stirring often. Remove cover; continue to simmer until most of the liquid has evaporated. Stir in lemon juice. Season to taste with salt and pepper. Serve over white rice and top with green onion.