Heat the oil in a 3 to 4- quart stockpot over medium-high heat and add the onions and cauliflower. Saute until the onion is soft and cauliflower is crisp-tender.
Add the garlic, apples, walnuts, curry powder and turmeric and continue to cook for 4-5 minutes. Add the vegetable stock , water, agave nectar and cilantro. Lower the heat to medium-low and simmer until the vegetables are fork tender.
Add salt and pepper to taste.
Originally Submitted
6/25/2010
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