Cauliflower Curry

17.09.2008 | Author: Cook | Posted in Vegetarian
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Cauliflower Curry


Servings: 4
Ingredients: 

  • 1 tb Canola oil
    • 

  • 1/2 ts Black mustard seeds
    • 

  • 1/4 ts Cumin seeds
    • 

  • 1    Green chili; seeded and minced
    • 

  • 4    Curry leaves; crumbled
    • 

  • 2 ts Garlic, minced
    • 

  • 1/2 ts Salt
    • 

  • 2 ts Ground coriander
    • 

  • 1 ts Ground cumin
    • 

  • 1/4 ts Ground tumeric
    • 

  • 1/4 ts Red chili powder
    • 

  • 2 c  Tomatoes, chopped
    • 

  • -(fresh or canned)
    • 

  • 2 ts Tomato paste
    • 

  • 1 ts Honey
    • 

  • 1 lb Cauliflower florets
    • 

  • 1/2 lb Potatoes; cubed
    • 

  • 1 c  Peas, fresh or frozen
    • 

  • 1/4 c  -Water
    • 

  • 2 tb Lemon juice
    • 

  • 1/4 c  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

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