½ a head of cauliflower, cut into florets
1 heaping cup cubed potatoes, 1 ½ inch cubes, boiled 5 minutes, then drained
1 teaspoon brown mustard seeds (optional, but they provide a nice crunch)
1 cup diced or pureed tomato, canned or fresh
½ teaspoon Sweet Turmeric Masala
½ teaspoon Vindaloo Masala
2 tablespoons neutral oil or ghee
2 cloves garlic, minced (~1 tablespoon)
juice of 1/4 lemon
salt to taste
Heat oil to a shimmer in a large skillet. Add the mustard seeds and toss in the pan until they start to pop, being careful not to scorch them. Remove them to a small bowl and reserve for later. Lower the heat to medium low and add the garlic to the pan. Cook, stirring, for a minute or two. Add the curry powders to the pan and cook, stirring, for 60 seconds. Add ½ teaspoon to a teaspoon of salt to the mix. Add the cauliflower, potatoes, and tomatoes. Cover the pan and cook for 5 minutes. Check the doneness of the potatoes and cauliflower, as well as the level of liquid in the pan. Add more liquid as needed and re-cover until vegetables are done to your liking. Add the lemon juice, top with mustard seeds, and serve.
