Indian Cauliflower and Tomato Stew
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Ingredients
5 tbsp vegetable oil or olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
2 onions, chopped
1 tsp garlic paste (peeled and crushed garlic)
1 tsp ginger paste (peeled and crushed fresh ginger)
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
500g (18oz) cauliflower, cut into small florets
50ml (2fl oz) water
5 ripe tomatoes, peeled, deseeded and diced
lots of fresh coriander to serve
Method
Heat the oil in a kari (iron wok), add the mustard and cumin seeds, then the chopped onion and cook for 2-3minutes. Then add the garlic and ginger paste and cook and stir for a further 5 minutes. Add the turmeric, chilli, coriander and salt to taste. Cook for 3-4 minutes on a medium heat.
Add the cauliflower florets. Stir, cover and simmer for 5 –10 minutes or until just cooked. Add the fresh tomato dice and cook for 3 minutes. Taste and serve with lots of fresh coriander.
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