Vegetable Curry (Delphi)

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 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: [email protected]. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV