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4 servings
suggest servings
| 1 | tablespoon | canola oil | |
| 1/2 | teaspoon | mustard seeds, black | |
| 1/4 | teaspoon | cumin seeds | |
| 1 | each | green chili pepper | seeded and minced |
| 4 | each | curry leaves | crumbled |
| 2 | teaspoons | garlic | minced |
| 1/2 | teaspoon | salt | |
| 2 | teaspoons | coriander | ground |
| 1 | teaspoon | cumin | ground |
| 1/4 | teaspoon | turmeric | ground |
| 1/4 | teaspoon | red pepper flakes | |
| 2 | cups | tomatoes | chopped |
| 2 | teaspoons | tomato paste | |
| 1 | teaspoon | honey | |
| 1 | pound | cauliflower florets | |
| 1/2 | pound | potatoes | cubed |
| 1 | cup | green peas | |
| 1/4 | cup | water | |
| 2 | tablespoons | lemon juice | |
| 1/4 | cup | cilantro | fresh, minced |
Note: This aromatic dish calls for curry leaves, or "limbado." If you can't find curry leaves, omit them from the recipe.
In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop.
Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
Cook 5 minutes, stirring occasionally.
Add cauliflower, potatoes, peas and water.
Stir well, cover and cook over medium heat 10 minute or until potatoes are done.
Add lemon juice and cilantro, mix and serve.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Total Carbohydrate 28.0g | 9% |
| Dietary Fiber 7.0g | 26% |
| Sugars 9.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 26% | Vitamin C | 125% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Anise Seed is a gray-brown oval seed from Pimpinella anisum, a plant in the parsley family. It is related to caraway, dill, cumin, and fennel....
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