Cauliflower Curry

Course : Curry
Serves: 4
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1 tablespoon canola oil
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 medium green chile -- seeded and minced
4 medium curry leaves -- crumbled
2 teaspoons garlic -- minced
1/2 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon red chile powder
2 cups tomatoes -- chopped (fresh or canned)
2 teaspoons tomato paste
1 teaspoon honey
1 pound cauliflower florets
1/2 pound potatoes -- cubed
1 cup peas -- fresh or frozen
1/4 cup water
2 tablespoons lemon juice
1/4 cup fresh cilantro -- minced

Preparation / Directions:

NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe. PREP TIME: 15 minutes COOKING TIME: 15 minutes 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chile and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, turmeric, chile powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally. 2. 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. Source: Delicious!, April 199

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