Yamuna Devi. This is a seriously amazing book - not vegan but adaptable. This is a fairly simple dish to prepare and one of my favorites.
Cauliflower and potato curry
-2 hot green chilies, stemmed, seeded and cut lengthwise into long slivers
-1 inch of fresh ginger root, peeled and julienned
-1 teaspoon cumin seeds
-1/2 teaspoon black mustard seeds
-2 tablespoons olive oil and 2 tablespoons margarine
-3 medium potatoes, peeled and cut in 1/2 inch cubes
-1 medium cauliflower cored and cut into small flowerets
-2 medium sized tomatoes (in season) or 1 can chopped tomatoes, drained (reserve liquid)
-1/2 teaspoon tumeric
-2 teaspoons ground coriander
-1/2 teaspoon garam masala
-1 teaspoon brown sugar
-1 teaspoon salt
- 1/4 cup coarsely chopped fresh coriander or parsley
Heat the oil/margarine in a large heavy skillet, non-stick skillet or wok until hot but not smoking. Add the chilies, ginger, cumin seeds and mustard seeds and fry until the mustard sputters and pops. Add the potatoes and cauliflower and stir fry about 5 minutes until the veggies get some brown spots.
Add the tomatoes, turmeric,coriander,garam masala,sugar,salt and half the fresh coriander. Stir well, cover and cook over low heat for about 20 minutes or until the veggies are tender. Stir occasionally during cooking and make sure the veggies aren't sticking or burning. Add some reserved tomato juice or water if necessary. Garnish with reserved cilantro.
serves 5 or 6