Recipe - Cauliflower Curry

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini