Sauteed Cauliflower
with Green Peas

2 servings

• 1 Tablespoon margarine or butter
• 3 Tablespoons Vegetable Broth
• 1/2 Tablespoon scraped or finely
     minced fresh ginger root
• 1 1/4 teaspoons whole cumin seeds
• 1 whole bay leaf, or 8-10 curry leaves
• 1 large cauliflower, cut into flowerets
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon paprika, or cayenne
• 3 Tablespoons fresh chopped parsley,
     or coriander or chervil
• 1 cup frozen green peas, defrosted
     and drained well
• 4 Tablespoons water
• 1 teaspoon salt
• 1/3 cup nonfat yogurt, or sour cream
•    brazil nut curl or parsley sprigs for garnish

In 6-qt nonstick pot, heat margarine and broth over moderately high heat until hot, fry the cumin seeds until they brown. Now drop in the curry leaves or bay leaf, and in a few seconds stir in the cauliflower. Sprinkle with turmeric, paprika, 1/2 the ginger, 1/2 the parsley. Stir-fry until the cauliflower is lightly browned. Add 4 TBS water, Cover and reduce the heat to low. Stir occasionally, cook 15 minutes. Add green peas and cook 5 minutes more.

Before serving, mix in the salt, 1/2 the ginger, 1/2 the parsley and yogurt, If desired, garnish each serving with brazil nut curls or parsley sprigs.

Serves 2 regular or 4 light appitites

Bon appetit!