"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cauliflower Curry Recipe

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This recipe for Cauliflower Curry, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joel Pearson - Information Technology - GIS


1 large onion, chopped
1 can of stewed tomatoes
1 head of cauliflower cut into pieces
2 potatoes peeled and cut into cubes
2 tsp cumin seed
1 c vegetable broth
1 tbsp curry powder (or more to taste)
1 garlic powder to taste
1 piece of ginger chopped up (size is to your liking)
1 tsp turmeric powder
chili powder to taste
enough cooking oil to stir-fry these ingredients

Boil the peeled potatoes until just done; drain and pour cold water over them to cool them off. In a pan or wok, heat the oil on medium heat. Add the cumin seeds, garlic powder, ginger, and chopped onion. Fry for 3 minutes or until golden brown, add the tomato, turmeric powder and chili powder and bring to a boil, then add the Cauliflower and potato. Add curry, heat and stir until vegetables are cooked. Add vegetable broth during the stirring as needed; add more if you want a gravy-type consistency.




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