Cauliflower curry

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Canola oil
½ teaspoon Black mustard seeds
¼ teaspoon Cumin seeds
1 Green chili; seeded & minced
4 Curry leaves; crumbled
2 teaspoons Garlic, minced
½ teaspoon Salt
2 teaspoons Ground coriander
1 teaspoon Ground cumin
¼ teaspoon Ground tumeric
¼ teaspoon Red chili powder
2 cups Tomatoes, chopped (fresh or canned)
2 teaspoons Tomato paste
1 teaspoon Honey
1 pounds Cauliflower florets
½ pounds Potatoes; cubed
1 cup Peas, fresh or frozen Water
2 tablespoons Lemon juice
¼ cup Fresh cilantro, minced

Directions

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 chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili 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.

Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g.

fiber.

Source: Delicious!, April 1993 Typed for you by Karen Mintzias

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