Cauliflower Curry

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1/2 teaspoon	2.5ml	Black mustard seeds
1/4 teaspoon	1.3ml	Cumin seeds
1		Green chile - seeded and minced
4		Curry leaves - crumbled
2 teaspoons	10ml	Garlic - minced
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground turmeric
1/4 teaspoon	1.3ml	Red chile powder
2 cups	125g / 4.4oz	Tomatoes - chopped (fresh or canned)
2 teaspoons	10ml	Tomato paste
1 teaspoon	5ml	Honey
1 lb	454g / 16oz	Cauliflower florets
1/2 lb	227g / 8oz	Potatoes - cubed
1 cup	237ml	Peas - fresh or frozen
1/4 cup	59ml	- water
2 tablespoons	30ml	Lemon juice
1/4 cup	4g / 0.1oz	Fresh cilantro - minced

Recipe Instructions

NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe.

PREP TIME: 15 minutes COOKING TIME: 15 minutes

1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chile and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, turmeric, chile powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally.

2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve.

Source:
Delicious!, April 1993

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