1
1/2
1/4
1
4
2
1/2
2
1
1/4
1/4
2
2
1
450
450
1
1/4
2
1/4
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Essl.
Teel.
Teel.
Teel.
Teel.
Teel.
Teel.
Teel.
Teel.
cups
Teel.
Teel.
g
g
cup
cup
Essl.
cup
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Karen Mintzias
Canola oil
Black mustard seeds
Cumin seeds
Green chili, seeded & minced
Curry leaves, crumbled
Garlic, minced
Salt
Ground coriander
Ground cumin
Ground tumeric
Red chili powder
Tomatös, chopped
-(fresh or canned)
Tomato paste
Honey
Cauliflower florets
Potatös, cubed
Peas, fresh or frozen
Water
Lemon juice
Fresh cilantro, minced
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NOTE: This aromatic dish calls for curry leaves, or "limbado". If you
can't find curry leaves, omit them from the recipe.
PREP TIME: 15 minutes COOKING TIME: 15 minutes
1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green
chili and curry leaves until mustard seeds pop. Add garlic, salt,
coriander, cumin, tumeric, chili powder, tomatös, tomato paste and honey.
Cook 5 minute, stirring occasionally.
2. Add cauliflower, potatös, peas and water. Stir well, cover and cook
over medium heat 10 minute or until potatös are done. Add lemon juice and
cilantro, mix and serve.
Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber.
Source: Delicious!, April 1993
Typed for you by Karen Mintzias
Stichworte: Thai, Vegetarian
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