Vegetable Curry (Delphi)

Course : Curry
Serves: 1
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1 large onion/ chopped
1 large cauliflower cut to florets
1 cups frozen peas
2 teaspoons ground cumin
4 cloves garlic/minced
2 teaspoons fresh ginger/minced
1 tablespoon Indian curry powder
1/2 teaspoon cayenne
1 can tomatoes/ drained and crushed
1/2 cup water
2 teaspoons black mustard seed
1 teaspoon salt to taste

Preparation / Directions:

Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two. Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook until cauliflower is tender. Throw in peas. Serve with Basmati rice.

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