Name: Cauliflower Curry
Ingredients: 1 tb Canola oil; 1/2 ts Black mustard seeds; 1/4 ts Cumin seeds; 1 Green chili; seeded & 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 Water; 2 tb Lemon juice; 1/4 c Fresh cilantro, minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Side dish	4	Servings

INGREDIENTS

1	tb	Canola oil
1/2	ts	Black mustard seeds
1/4	ts	Cumin seeds
1		Green chili; seeded & 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 Water
2	tb	Lemon juice
1/4	c	Fresh cilantro, minced

INSTRUCTIONS

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

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