Tibetan Cauliflower Curry

Tibetan Cauliflower Curry

2 Tbsp canola oil
2 lg onions, chopped
2 garlic cloves, minced

1 lg. head cauliflower, chopped
1 lg. carrots, cubed
3 potatoes, cubed
1 stalk celery, chopped
1 chili peppers, chopped
2 tomatoes, chopped
2 cups, peas

1 Tbsp curry powder
1 tsp coriander
1 tsp cumin
1 Tbsp cilantro, chopped
1 Tbsp honey

1 cup coconut milk

Saute onions with garlic in oil until transparent. Add spices and cook
gently for a few minutes. Add celery, carrots, tomatoes, and chilis, then
cook for a couple minutes stirring often. Add 1 cups of water and
continue to cook until vegetables begin to get tender. Add potatoes and
enough water to cover the vegetables. Bring to a boil. Maintain a low boil
until potatoes are tender, but not overcooked. Add peas. When thoroughly
heated, add coconut milk, honey, and chopped cilantro. Add salt to taste.

Serves 10. BEWARE

back to "recipes"