Colorful Cauliflower Curry

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

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

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.