2 lb cauliflower 2-3 Tbs. Butter ½ tsp. Ginger
½ tsp. Salt ½ tsp. Turmeric ½ tsp. Cayenne
¼ tsp. Cinnamon ½ tsp. Coriander ½ tsp. Mustard seed
½ tsp. Cumin seeds 1 clove minced garlic ½ cup water
1 ½ cups peas* 2 Tbs. Cilantro leaves 1 16oz. can diced tomatoes*
Cut cauliflower in to small flowerettes. Toast mustard seeds and cumin seeds in 2 Tbs. Oil. Add butter. Heat the butter in a large skillet and add to it all the spices. Stir the mixture around, and when the spices are thoroughly warmed, add the tomatoes, cauliflower and the water. Stir again, cover tightly, and let the cauliflower steam until is is almost tender. At the last moment, add the peas and the cilantro and, as soon as the peas are hot, the curry is ready to serve.
* If you are using frozen peas follow the directions. If you are using fresh peas add them after the cauliflower and let them cook for 5 minutes.
* If you are using fresh tomatoes add them at the last moment along with the peas and cilantro.
Cauliflower Curry from Vegetarian Epicure by Anna Thomas, Submitted by Rosa
