Cauliflower Curry

Serves 4-6

Ingredients:

2 lb. (1kg) or 2 small heads cauliflower	1/2 tsp. of mustard seeds
3 Tbsp of ghee or butter	1/2 tsp. of ground cumin seeds
1/2 tsp. of ground ginger	1 clove of crushed garlic
1/2 tsp. salt	1/4 pint ( 250ml) of water
1/2 tsp. of ground tumeric	1/2 lb. (500 g.) of fresh peas, shelled
1/2 tsp. of ground cayenne	2 Tbsp of torn cilantro leaves (Italian Parsley)
1/4 tsp. of ground cinnamon	2 tomatoes, diced
1/2 tsp. of ground coriander

Instructions:

Wash the cauliflower and break it into small flowettes. Heat ghee or butter in a large skillet, add to it all the spices. Stir the mixture around and when the spices are thoroughly warmed add the cauliflower and the water.

Stir again and cover tightly and let steam until it is almost tender. Add the peas and cilantro and cook another 5-7 minutes, stirring gently from time to time with a wooden spoon. At the last moment, add the tomatoes and as soon as they are hot, serve.