Bonus post: A recipe

(Cauliflower and potato curry.  Photo © 2009 by Robin)

A friend asked for this recipe.  I can’t remember where I got it from, but figure I changed enough things to make it pretty much my own.

Cauliflower and Potato Curry

• 2 T. butter or ghee
• 1 t. mustard seeds
• 2 cloves garlic, crushed or minced
• 1 large potato, peeled, diced
• 1 white onion, chopped
• 1 chili (jalapeno, serrano, or any hot chili provided you like things spicy or you can substitute red pepper flakes)
• 1 piece (1-inch long) ginger, peeled, chopped
• 1 t. each:  garam masala, chili powder
• 1/2 t. turmeric
• 2 tomatoes, chopped, or 1 can (14.5 oz.) diced tomatoes, drained (reserve liquid)
• 1 large head cauliflower, cut into florets
• 3/4 cup water and/or reserved juice from the canned tomatoes
• Cilantro, chopped, to taste
• Salt and pepper, to taste

Heat the butter or ghee in a large skillet over medium-high heat.  Add mustard seeds, cover and cook until they pop (about 5-6 seconds).  Add garlic, potato, onion, chili (jalapeno, etc.), ginger, garam masala, chili powder, and turmeric.  Cook, stirring, for 1-2 minutes.  Add tomatoes and continue to cook and stir for another 1-2 minutes.

Lower the heat to medium and add the cauliflower.  Cook, stirring often, for about 10 minutes.  Add water and/or reserved juice from the tomatoes, and salt and pepper.  Heat to a boil, then reduce the heat to low and simmer, partially covered, until the cauliflower is tender, 10-20 minutes.  Sprinkle the cilantro on top when ready to serve.