½ head cauliflower, cut into large florets . 2 tsp ground cumin
1 tsp tumeric . 2 tsp curry powder . 3 tbsp olive oil
2 tsp brown mustard seeds . 1 onion, sliced . 1 small red bell pepper, sliced
1 tbsp grated fresh ginger . 2 garlic cloves, minced . 1 large green chile, sliced
½ cup vegetable stock . 2 tomatoes, chopped . 1 cup frozen peas
Toss the cauliflower, cumin, tumeric and curry powder in a bowl making sure the spices evenly coat the cauliflower. Heat the oil in a skillet over medium heat adding the spiced cauliflower and mustard seeds. Cook for 8-10 mins turning often. Add the onion and bell pepper; cook 5 mins. Add the ginger, garlic and chile; fry for 1 minute then add the stock, tomatoes and peas. Reduce heat and simmer gently for 10 mins or until the vegetables are tender. This dish is lovely served over basmati rice.