serves 4

Ingredients

• 3 teaspoons veggie oil
• 1/2 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger paste
• 1/2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 green chili or 1/2 teaspoon of chili powder
• 2 teaspoons tomato sauce
• 1 small onion, chopped
• 2 medium potatoes, peeled and cubed
• 1/2 teaspoon salt for taste
• 1 pound cauliflower
• 1 teaspoon cilantro, chopped
• 1 green onion
• 1 Roma tomato, cubed

Preparation: 20 minutes

1. Heat vegetable oil in large saucepan

2. Add chopped onions and cumin seeds to the oil

3. Stir together and cook until onions become golden brown and translucent

4. Add ginger and garlic, mix thoroughly

5. Add salt, garam masala, coriander powder, cumin powder, and turmeric powder

6. Add chopped chilies or chili powder (according to taste)

7. Add tomatoes and mix again

8. Add potatoes to sauce plus 1/2 cup of water (ensuring that the mixture doesn’t stick to the saucepan)

9. Add cauliflower a couple minutes after potatoes

10. Ensure that the potatoes and cauliflower are coated with the curry sauce

11. Cover and allow to simmer until potatoes and cauliflowers are cooked

12. Sprinkle chopped fresh cilantro and green onions on top of the curry

13. Double check to see the potatoes are cooked. Turn off the heat and keep covered for a few minutes.