Cauliflower Curry Recipe
1 tbsp canola oil
1/2 tsp black mustard seeds
1/4 tsp cumin seeds
1 green chili, seeded & minced
4 curry leaves, crumbled
2 tsp garlic, minced
1/2 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp red chili powder
2 cup tomatoes, chopped (fresh or canned)
2 tsp tomato paste
1 tsp honey
1 lb cauliflower florets
1/2 lb potatoes, cubed
1 cup peas, fresh or frozen water
2 tbsp lemon juice
1/4 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.
Source: Delicious!, April 1993 Typed for you by Karen Mintzias
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