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