Cauliflower, Green Peas and Potatoes in Spicy Herb Sauce

(from Yoga Journal Oct 2011)

Oh my goodness. I made this for the first time tonight and am in love! This is so easy and sooo delicious. The recipe called for 3 t of koshser salt. I used 2 and that’s plenty. I aslo used chopped green pepper for some more veges. I served it without rice and a side of plain nonfat yogurt. Out of this world! Enjoy!

Makes 6-8 servings

1 sm head of fresh cauliflower (or frozen)
2 med potatoes, peeled or unpeeled
1 t cumin seeds
1 t ground cumin
2 T ground corriander
1 t turmeric
1/2 to 1 t red pepper flakes
1/4 to 1/2 c of ghee or light veg oil
1 1/2 c of fresh or frozen peas
1 1/2 c chopped tomatoes
2 t kosher salt
3 T fresh coriander (cilantro) leaes

1. Cut cauliflower in 1 1/2 in florets. Peel the central stem and cut into 1/4 in slices. Dice potatoes.

2. Measure spices and place them along with all veges next to stove

3. Heat ghee over med-high heat in a deep, heavy bottom frying pan. Add cumin seeds and fry until brown, about 20 sec. Add all other spice except salt. Stir for a moment and immediately add cauliflower, potatoes, and fresh (but not frozen) green peas.

4. Stir constantly until the veges begin to brown, about 5 min. Add tomatoes and salt and continue cooking until the mixture thickens and the fat begins to separate from the sauce, about 15 min. (If using frozen peas, add now.)

5. Continue cooking for an additional 5 minutes. Sprinkle with chopped coriander leaves and serve.