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Vegetable curry (delphi)

Yield: 1 Servings x

Ingredients:

• 1 2 tsp ground cumin
• 4 Cloves garlic/minced
• 2 ts Fresh ginger/minced
• 1 tb Indian curry powder
• 1/2 ts Cayenne
• 1 cn Tomatoes/ drained and Crushed
• 1/2 c Water
• 2 ts Black mustard seed

Instructions:

x Salt to taste Cook onion over med high heat in a non stick pan. When translucent throw in mustard seeds. When seeds pop throw in rest of spices. Cook a minute or two. Throw in cauliflower tomatoes and water. Reduce heat cover and cook until cauliflower is tender. Throw in peas. Serve w/ basmati rice. (This dish handles wide variations of spice combinations and amounts) From: 6522@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9 1994. Formatted by Sue Smith S.Smith34 TXFT40A@Prodigy.com using MMCONV

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