Recipe#11815

Title: Cauliflower Curry 02

Newsgroups: rec.food.veg.cooking 
 From: apapalia@lynx.dac.neu.edu (Amy Papalia) 
 Content-Type: text/plain; charset=us-ascii 
 Message-ID: EA3C43.KtJ@gpu.utcc.utoronto.ca 
 Date: Mon, 12 May 1997 18:53:30 GMT 

Yield: 4 servings
 1/4 ts red chili powder
 1 tb canola oil
 2 c tomatoes, chopped (fresh or canned)
 1/2 ts black mustard seeds
 1/4 ts cumin seeds
 2 ts tomato paste
 1 green chili, seeded & minced
 1 ts honey
 4 curry leaves, crumbled
 1 lb cauliflower florets
 2 ts garlic, minced
 1/2 lb potatoes, cubed
 1/2 ts salt
 1 c peas, fresh or frozen
 2 ts ground coriander
 1/4 c water
 1 ts ground cumin
 2 tb lemon juice
 1/4 ts ground tumeric
 1/4 c fresh cilantro, minced
 This aromatic dish calls for curry leaves, or "limbado".  If you
 can't find curry leaves, omit them from the recipe.
 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.
 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.