Curried Cauliflower with Peas

INGREDIENTS

• 1 small cauliflower, broken into florets, washed and drained

• 1 small onion, diced

• 1 serrano chili , deseeded and diced

• 1/2 tspn whole brown mustard seeds

• 1 tspn whole cumin seeds

• 1 tspn Sonoko’s curry powder

• 2 TBSP oil (your choice)

• 1/2 cup frozen peas, defrosted and drained

• 1/2 tspn garam masala

• 2 TBSP cilantro, chopped

• salt to taste

PREPARATION

1. Heat a large sauté pan or wok over medium heat. Add the oil and when it’s hot, add the mustard seed and the whole cumin seed.

2. Once the seeds begin to pop, add the diced onion and chili and fry until the onion starts to color.

3. Add Sonoko’s curry powder and sauté for 2-3 minutes over medium heat, making sure not to burn the curry.

4. Add the cauliflower and stir. Add 2 TBSP of water and cover with a lid so that the cauliflower will steam for 6-8 minutes.

5. Add the peas and salt and stir well. Continue cooking on low heat for another 6-8 minutes.

6. Once the cauliflower has a light crunch or is cooked to your liking, add the garam masala, stir once and turn off the heat.

7. Sprinkle with fresh cilantro and serve.

Recipe developed in collaboration with Meena Pennington.