Cauliflower Curry

I've been making this for many years. It is pretty easy to make. Don't let the list of ingredients throw you. It is a one pot meal and you can take some short cuts. Always important for a person with a disability. Traditionally, I've served this with dal, brown basmati rice and raita. Over the years I've lost my energy for putting together such an elaborate meal and now use plain yogurt and add a drained can of garbanzo beans or lentils to the pot. This recipe is adapted from one in The Vegetarian Epicure Book Two.


Cauliflower Curry

Note: In the interest of time or if you don't have all the spices -- use curry powder instead (about a tablespoon or to taste), it will have a different flavor, but will still be quite good.

1 head of cauliflower broken into small flowerettes
1 medium potato, boiled until almost tender and cut into 1/2 inch pieces
2-3 T olive oil
1 1/2 t brown mustard seeds
1 t turmeric
1 t cumin
1 t coriander
1/2 t cayenne
1 clove garlic, crushed (if you can handle garlic, mince it)
1 small onion slivered
1 t salt or to taste
1 1/2 cups water
1 medium tomato, chopped
1 can drained and rinsed garbanzo beans or lentils
2 T lemon juice
cilantro or chopped chives

Heat the oil in a large enough frying pan to hold everything. Heat it on medium low, add the mustard seeds. Once they begin to pop add all the spices and the garlic and onions. Turn up the heat to medium and saute and stir for a few minutes. Add the cauliflower and saute for about 5 minutes, stirring often. Fish out the garlic clove and discard it, unless you minced it. Add the salt and water. Bring to a simmer. Cover the pan, reduce the heat to keep the simmer and cook for about 5 minutes. Add the potato and cook 10 more minutes. Add the beans/lentils, tomato and lemon juice. Simmer uncovered for a few more minutes until everything is heated. Taste for seasoning and adjust. Add cilantro or chives after plating.

Suggestions for serving: yogurt, chutney, preserved lemon and rice.