Vegetable Curry

Categories: Digest | August

Serves: 1 Servings

Ingredients:

x Large onion/ chopped
x Cauliflower/ cut to florets
x Cup frozen peas
1 2 tsp ground cumin
4 Cloves garlic/minced
2 ts Fresh ginger/minced
1 tb Indian curry powder
1/2 ts Cayenne
1 cn Tomatoes/ drained and
Crushed
1/2 c Water
2 ts Black mustard seed
x Salt to taste

Instructions:
Cook onion over med high heat in a non stick pan. When translucent throw in
mustard seeds. When seeds pop throw in rest of spices. Cook a minute or
two.

Throw in cauliflower, tomatoes, and water. Reduce heat, cover, and cook
until cauliflower is tender. Throw in peas. Serve w/ basmati rice. (This
dish handles wide variations of spice combinations and amounts)

From: 6522@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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