I served this tonight over rice. It was very good but a little to spicy for us. Next time I'm going to tone down the cayenne pepper. It has a good amount of sauce so that you can drown your rice.
1/2 medium-large head of cauliflower, broken into bite-size florets
1 medium potato, cubed
1 small onion, sliced
2 Tlb. minced or grated fresh ginger
1 cup water
2 Tlb. oil
1 tsp. cumin seeds
2 tsp. mustard seeds
1 tsp. fenugreek seeds (can be made without)
1/2 tsp. turmeric powder
1/2 tsp. red cayenne pepper
1/2 tsp. cumin powder
1 tsp. fresh pressed garlic
2 tsp. curry powder
1 tsp. garam masala
1 tsp. salt (or to taste)
1 cup frozen or fresh peas
Aprox. 1 cup or 1-8oz can crushed tomatoes
1 cup coconut milk
Heat oil in a deep skillet on medium heat. Add the seeds and stir until the sizzle and "pop". This releases the spices flavor and infuses the oil with it.
Add the onion and ginger, stir-fry for a few minutes until the onion is starting to brown at the edges.
Lower the heat and add in the spices from turmeric powder to curry powder. Stir only a few seconds to get the spices coated with oil and just starting to heat.
Add the potato and cauliflower and stir well to mix in the spices.
Add the salt and garam masala along with the water and let the vegetables cook until tender. Cover the pan so that the vegetables can cook in the juice. Stir every 5 minutes to evenly cook.
When the water has evaporated or vegetables are cooked, add green peas, tomatoes and coconut milk. Simmer for another 10 minutes.
Turn off the heat and allow to sit for a few minutes. This really blends the flavors. Serve with rice.