Curried Cauliflower over Basmati Rice Pilaf

(adapted from Yamuna's Table by Yamuna Devi)

For this recipe, the tomatoes and the curry powder are the make-or-break ingredients. Use high quality fresh tomatoes (acidic heirlooms and dry-farmed tomatoes are great) or a good canned tomato like Muir Glen. If you use canned tomatoes, you will get a chunky sauce rather than a creamy glaze, but the recipe tastes great that way, too. As for curry powder, the best I have found is from Penzeys, but Indian markets are bound to sell great curry powder, too.

Ingredients

• 1 Tbs mustard seeds
• 1.5 tsp coriander powder
• 2 to 3 tsp (really good) hot curry powder
• 2 Tbs margarine (optional, for a richer taste)
• 1 medium cauliflower, chopped into bite-sized pieces
• 2 to 3 cups of (really good) chopped tomatoes
• salt and ground black pepper to taste
• chopped cilantro

Steam the chopped cauliflower in a steamer for about five minutes and toast the mustard seeds over a medium heat until they begin to pop.

Meanwhile, combine the coriander and curry powders in a small cup, add a quarter cup of water, and stir.

When the mustard seeds have reached the popping point, add the powder mixture and 1 Tbs of margarine (if you're using it). Stir.

When the liquid has almost completely cooked away, add the chopped tomatoes. Stir to blend in the powder mixture.

Cook the tomatoes and spices over a medium heat for 10 to 12 minutes, stirring occasionally, until the tomatoes have broken down and most of the liquid has cooked away.

Stir in the salt and pepper, and then mix in the cauliflower.

Stir until the cauliflower is completely coated with the tomatoes mixture.

Partially cover and cook over medium-low for another 10 to 12 minutes, stirring occasionally, until the cauliflower is soft.

Stir in the second tablespoon of margarine (if you're using it) and chopped cilantro.

Serve next to the rice.

Variation 1: Substitute a combination of any of the following for up to half the cauliflower on an equal volume basis:

• cooked chickpeas
• sweet corn kernels
• waxy potatoes (cut into small cubes and steamed for about 10 minutes)

Variation 2: If you are worried about the damage caused by boring tomatoes, add 1/4 tsp each of cinnamon, cardamom, and ginger (fresh or powdered) to the tomatoes along with the salt and pepper.