Cauliflower Curry and Cucumber Raita

My Favorite Cauliflower and Pea Curry ...

Ingredients:

Cayenne Pepper
Flour
1 head cauliflower, cut into florets and steamed
About 10oz frozen peas, defrosted
Canola oil
curry powder (I like Madras style)
1 medium onion, sliced
2 cloves garlic, minced
2 cups vegetable broth
about 3 tablespoons tomato paste
cilantro leaves for garnish

Method:

Steam cauliflower florets. Mix a small amount of flour and a generous amount of cayenne pepper (depending on how spicy you like things - I make my flour light pink!) in a gallon-size zip lock baggie. Add steamed florets to baggie a little at a time and shake to coat the florets with the flour/cayenne mixture. Heat oil in a 12" skillet with sides and saute the onion until soft. Throw in the garlic and saute for about 1 minute to release garlic flavor. Put cauliflower florets into skillet and coat with curry powder so that each piece has a bit of curry on it. Add broth, peas, and tomato paste. Stir to break up the tomato paste and dissolve it into the broth. Mix the whole mixture well so that all the cauliflower is coating with the tomato paste/broth mixture. Simmer for a few minutes until the sauce has thickened. Serve over basmati rice with cilantro leaves as a garnish. Yum!

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Cucumber Raita ...

I serve this as a side dish for any spicy Indian curry, but sometimes I also eat it for breakfast! It's so yummy!
Ingredients:
8oz plain yogurt (vegan or otherwise)
1 teaspoon cumin
1 teaspoon garam masala
1/4 - 1/2 teaspoon ground black pepper
1/2 of an English seedless cucumber, grated

Method:
Mix all ingredients in a bowl and chill. Garnish with cilantro leaves. Yum!

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