Total Time
Prep 10 mins
Cook 20 mins

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.

Ingredients Nutrition


  1. Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
  2. Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
  3. Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
  4. When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.
Most Helpful

I made a half recipe tonight. It was very good, and quite filling when served with brown rice. I used low sodium veggie broth in place of water and chipotle powder in place of cayenne. I wasn't sure what kind of mustard seeds to buy, so I got hot yellow mustard seed, ground. The dish was plenty hot for me, and I like it "medium-hot." DH wanted it spicier and added black pepper at the table. DH also missed the juicy "sauce" that is on most curried dishes in Indian restaurants and asked me to make it with more sauce next time. I think I'll increase the spices and add some lite coconut milk, then reserve half of the sauce to pour over the top when serving.

Uprooted Texan August 12, 2009

YUM!! I made this as is except for adding a bit of curry powder and salt. My hubby really liked it!!! Thanks so much for sharing! :O) UPDATE: Made again with some changes: Started off with about 1/4 cup water and two chopped onions. Steamed until turning tender and most of water gone. Sprayed onions with Pam and then threw all the spices in and stirred until fragrant. Followed the rest of the directions except for adding in some baby spinach, curry powder, and extra salt. YUM!! :O)

SPrins April 09, 2010

Good recipe. Made with 1 cauliflower because that's all i had. added chickpeas to make up for it. served with wehani red rice. came together quickly for a mid-week dinner.

MargoMart March 10, 2010