Cauliflower Curry
| Yield: | 4 Servings |
| Categories: | Vegetarian, Side dishes |
| 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 |
| 1/4 | c | -Water |
| 2 | tb | Lemon juice |
| 1/4 | c | Fresh cilantro, minced |
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