28. CAULIFLOWER CURRY (Serves 4) 

Ingredients

500 grams	cauliflower
2 large	potatoes
1 medium	tomato	onion
½ teaspoon	chilli powder
1 teaspoon	black mustard seeds	turmeric
2 teaspoons	green herb stock	ground cumin	ground coriander
	crushed garlic	crushed ginger	garam masala
¼ cup	oil

Method

Clean the cauliflower and cut into 2 inch pieces. Dice the potatoes into similar cubes and tomato and coarsely slice the onion.

In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).

Add onions and sauté until tender. Add all the spices and fry for a few minutes.

Add the cauliflower and fry for a few minutes, covering all the cauliflower with spices.

Add the potatoes and cook a further 10 minutes.

 Cover with water and simmer gently for approximately 15 minutes or when the cauliflower and potatoes  are cooked. Try not to make it too mushy.

Put in the diced tomatoes and leave for five minutes. This Cauliflower Curry can be served with roti or rice.