Curried Cauliflower

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Curried Cauliflower

Source: The Vegetarian Epicure by anna Thomas

 

2lb. Cauliflower (2med heads)

3T. margarine

1/2t. ginger

1/2t. salt

1/2t.coriander

1/4t. cinnamon

1/2t. cayenne(none or +/- to taste)

1/2t. mustard seed (or ground)

1/2t. cumin seeds(or ground

1 clove garlic, pressed

2T. cilantro leaves, chopped

1/2C, water

2 tomatoes diced

 

Wash the cauliflower and bread into small, bite size flowerettes. 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

cauliflower and the water. Stir again, cover tightly. and let the

cauliflower steam.until it is almost tender. Add the cilantro and cook

another 5-7 minutes. stirring gently from the time to time with a

wooden spoon. At the last moment, add the tomatoes and as soon as they

are hot, the curry is ready to serve.

 

 

variations: add onion. use potatoes instead of tomatoes. add peas and

carrots. serve over rice.