---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CAULIFLOWER CURRY
  Categories: Vegetarian, Side dish
       Yield: 4 servings
  
       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
  
   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 chili and curry leaves until
   mustard seeds pop. Add garlic, salt, coriander, cumin,
   tumeric, chili 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.
   
   Per serving: 179 calories; 4.7 g. fat; 0 mg.
   cholesterol; 14.3 g. fiber.
   
   Source: Delicious!, April 1993 Typed for you by Karen
   Mintzias
  
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