Cauliflower Curry

from The Vegetarian Epicure Book Two, by Anna Thomas

1 large head cauliflower

1 small Potato

¼ cup vegetable oil

1 tsp black mustard seeds (can use yellow)

1 tsp. ground turmeric

½ tsp. ground cumin

½ tsp. ground coriander

½ tsp cayenne pepper

1 clove garlic, minced or crushed

½ onion, slivered

1 tsp salt

1-¼ cups water

1 medium tomato, chopped

2 TBSP lemon juice

  1. Trim and wash cauliflower and break into very small flowerettes. Scrub the potato and boil it until it is nearly tender, but not quite done.
  2. Heat the oil in a fairly large skillet over medium-low heat and add the mustard seeds, heating until the seeds pop, just a few minutes. When the seeds have finished popping, add the turmeric, cumin, coriander, cayenne, garlic, and onions. Sauté over medium heat, stirring constantly, for 3-4 minutes.
  3. Add the cauliflower and sauté, stirring often, for 4-5 minutes, then add the salt and water and cover pan tightly. Simmer for 5 minutes, while you cut up the parboiled potato into 1-in. cubes.
  4. Add the potato, stir, cover attain, and simmer for 10 minutes. Add the tomato and lemon juice and stir, uncovered, over medium heat for another few minutes before serving.
  5. Serve hot with rice, raita, chutneys, etc. (Actually, I ate it plain and it was delicious!).