Marie, I don't know what kind of vegetables were in the dish you had but this is a good one from AnnT.

Cauliflower Potato Curry
1 small head of cauliflower
3 russet potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh cilantro

1. Break cauliflower into about 1 ½ inch pieces. Peel the potatoes and cut into 1 ½ to 2 inch pieces.
2. Heat the oil over medium heat and when hot add the onions and sauté until golden.
3. Add garlic and cumin seeds. Cook for a minute or two. Do not burn. Add the rest of the spices and stir.
4. Add the potatoes and the cauliflower. Toss with the spices and cook for a few minutes and then add the grated ginger, tomatoes and chicken broth.
5. Cover and simmer until the vegetables are tender. Turn off heat and add chopped cilantro leaves.

Scroll down at the site below. No banana in it & it might give you a basis to play around with it to get exactly what you want.

Here is a link that might be useful: Mixed Vegetables

Marie, I just did a cauliflower with onion and tomato this afternoon, and I'll try my other computer to see if I have it written some where. I personally don't like taters in an curry but I have added chickpeas to this one and/or carrots or really any veggie you want.

My recipe is from Madjur Jaffery's 'An Invitation to Indian Cooking'. btw, in her book recipe she doesn't brown the cauli first but I do. That is the way I learned it, and when I lived in places where the cauli was never the snowy white we usually see, the browning covered up the not so pretty face.

Now that I compare the book to the recipe Jim posted, the only real difference I see is NO chicken broth esp if this is to be a real vegetarian dish. The juice of the onion (which I puree along with 4T of water) and the juice of the tomatoes esp if canned give enough liquid. I also use a lot of garlic and ginger purees so I make this with at least 1T each of garlic and ginger.
Finally, I add the puree of abuot 4 stems of coriander, i..e. leaves and stalks and the cleaned and trimmed root tips if available and 1T of lemon juice.

As with most of my cooking, dh likes more red pepper, and if I have them I'll add one or two split hot peppers, long red or bird peppers, seeds intact. This is when it's just for him.

Please visit my BLOG:

http://rasoiya.blogspot.com/

I am trying to consolidate all indian vegetable dishes.

Currently available recipes: (daily updates)

Samosa
Pakoda
Mughlai Paratha
Gujhia
Palak Paneer
Shahi Paneer
Paneer Capsicum
Chatpata Bhel
Peas Puri
Navratan Korma
Corn Chat
Aloo Mutter
Gajar Halwa
Aloo Paratha
Chole
BHATURE
Naan
Comments and suggestions are welcome :)
Thank you.

Here is a link that might be useful: Indian Recipe

Priya4k3

Nice site! Bookmarked.

As someone who loves Indian food but don't have access to Indian markets
Suggestions:
a glossary of terms & ingredients
a brief description of each dish after its name.