Cauliflower Curry

Serving Size : 4
Ingredients

for prepare Cauliflower Curry

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	canola oil
1/2	teaspoon	black mustard seeds
1/4	teaspoon	cumin seeds
1		green chile - seeded and minced
4		curry leaves - crumbled
2	teaspoons	garlic - minced
1/2	teaspoon	salt
2	teaspoons	ground coriander
1	teaspoon	ground cumin
1/4	teaspoon	ground turmeric
1/4	teaspoon	red chile powder
2	cups	tomatoes - chopped (fresh or
canned cauliflower curry
2	teaspoons	tomato paste
1	teaspoon	honey
1	pound	cauliflower florets
1/2	pound	potatoes - cubed
1	cup	peas - fresh or frozen
1/4	cup	- water
2	tablespoons	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 chile and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, turmeric, chile 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

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