Nepalese Cauliflower Curry {Misayeko Tarkari} Sumptuous Spoonfuls

sumptuousspoonfuls.com

Elyn Blacknight

1 golden or red potato, peeled & cut into small chunks

1 teaspoon olive oil

1 teaspoon vegetable oil

½ Tablespoon butter

2 bay leaves

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 teaspoon curry powder

a pinch of cinnamon

2 teaspoons grated fresh ginger root

2 to 5 cloves garlic, peeled & chopped

1 large onion, peeled & chopped into chunks (about 2 cups)

1 to 2 carrots, peeled and sliced (optional)

½ of a large head of cauliflower, cut into florets

1 pint jar of home-canned tomatoes or 1 15-oz. can of tomatoes

½ cup light coconut milk

1 cup of frozen peas

2 teaspoons honey (optional)

1 teaspoon salt

¼ to 1 teaspoon cayenne or other hot pepper powder (to taste)

A handful of fresh cilantro leaves, chopped

Directions at sumptuousspoonfuls.com

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