Recipe by Engrossed
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! No potatoes.
Top Review by Uprooted Texan
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.
- 3 tablespoons butter or 3 tablespoons ghee or 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cayenne
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon cumin seed
- 2 lbs cauliflower, broken into small florets (about 2 medium heads)
- 1⁄2 cup water
- 1 1⁄2 cups fresh peas or 1 1⁄2 cups frozen peas
- 2 tablespoons cilantro, chopped or 2 tablespoons Italian parsley
- 2 tomatoes, diced
Directions See How It's Made
- Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant.
- Add cauliflower and water, stir and cover tightly. Steam until it is almost tender.
- Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time.
- 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.