Why does God allow bad things, devastating things to happen to His people? 1. Test the validity of their faith. Saving faith is indestructible. Saving faith endures to the end. Saving faith perseveres. 2. Wean them from the world. The Lord brings us to trials in order that we might be weaned away from confidence in worldly things. 3. Call them to heavenly hope. [Trials help] to fill our hearts with anticipation for the glories to come so that we will live in hope. 4. Show us what we really love. Trials will reveal what is most precious to [us]. If bearing the cross and the reproach of Christ is most precious, then [we'll] suffer the loss of anything for that. 5. Teach us obedience. Trials also allow God to teach us obedience. Through those trials we learn that sin has painful consequences. Trials are God's chastenings. 6. In order that He might reveal His compassion in our misery. He is the Father of mercies and the God of all comfort. 7. Develop [our]spiritual strength for greater usefulness. The more [we]are tested and refined by trials and trouble, the more useful [we] become. 8. Help others in their trials. God can come to [us] in [our] difficulty and strengthen [us] and then [we] can come to [others] with the strength He's given to [us]. 9. Display His astounding power.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Indian	Side dish, Indian, Vegetables	6	Servings

INGREDIENTS

1	md	Cauliflower, broken into florets
1	md	Onion, chopped
1		2" piece ginger, grated
7	tb	Water
5	tb	Vegetable oil
6		Garlic cloves, chopped
1	ts	Cumin
1	ts	Coriander
2	sm	Tomatoes, peeled & chopped
1/2	ts	Turmeric
1/8	ts	Cayenne, or to taste
1		Fresh green chili, chopped
1	tb	Lemon juice
1 1/4	ts	Salt
1/4	ts	Garam masala

INSTRUCTIONS

Soak cauliflower florets in water for 30 minutes & drain. Blend ginger &
onion along with 4 tb water until smooth. Set aside. Heat oil in a skillet
over medium heat until hot. Stir-fry garlic until it turns medium brown.
Put in the cauliflower florets & stir-fry for 2 minutes. Remove the
cauliflower with a slotted spoon & put in a pot. Fry the paste from the
blender for 1 minute.  Add cumin, coriander & tomatoes. Stir-fry unitl it
changes colour, reducing heat if necessary to prevent burning. Add
turmeric, cayenne, green chili, lemon juice & salt. Sprinkle with water if
necessary to prevent sticking.  Turn heat to low. Return cauliflower to
skillet with whatever liquid may have collected as it drained. Mix gently.
Add 3 tb water & bring to a simmer.  Cover & cook over gentle heat for 5 to
10 minutes.  The cauliflower should be just done. Remove lid, sprinkle
garam masala over the top.  Stir to mix.

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