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Cauliflower and Potato Curry

1-2 jalapeno peppers (or more for really spicy curry)
2 thumb-sized chunks fresh ginger, about 2 oz.
2 Tbsp whole coriander seeds
2 Tbsp whole mustard seeds
1 Tbsp whole cumin seeds
3 Tbsp ground turmeric

5 Tbsp. ghee (clarified butter, or just use 5 Tbsp. melted butter)
1 medium head cauliflower, cut in flowerettes
3 medium baking potatoes, peeled and cut in thick ( 1 inch) spears
3 fresh tomatoes, chopped, or
1 can whole peeled tomatoes, drained and chopped
3/4 cup water
salt to taste
2 Tbsp. garam masala (optional-Indian spice)
1/4 cup chopped fresh cilantro
lemon wedges
more fresh cilantro

For spices, seed and chop the jalapeno peppers and peel and chop
the fresh ginger. In a blender, food processor, or mortar and
pestle, combine: peppers, ginger, coriander, mustard, cumin, and
turmeric. Blend or grind a few seconds to make a paste.

Melt butter or ghee in a heavy soup kettle over low heat, being
very careful not to brown! Add spice paste, stir together and cook
briefly, just until mustard seeds begin to sizzle. Turn off heat.

To butter/spice mixture, add cauliflowerettes and potato spears,
folding vegetables and spices with a large spoon until all vegetables
are coated with spice mixture. Add chopped tomatoes and water, turn
on heat and bring to a boil. Once boiling, turn heat down to medium
low, cover the pot and allow vegetables to simmer for 15 minutes
maximum or until just barely tender. Stir in garam masala (optional),
salt to taste (I use 2 Tbsp.), and chopped fresh cilantro. Allow
to simmer for 2 more minutes. Do not overcook; you dont want mush.

To serve: Serve with steamed basmati rice, lemon wedges, and more
chopped fresh cilantro. Major Greys Chutney (or other mango chutney)
is also very good with this dish. Serves 4-5.


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