Spiced Cauliflower With Peas

Spiced Cauliflower With Peas

Ingredients:
1 Tbsp canola oil
1 tsp cumin seeds
2 medium onions, thinly sliced (2 cups)
2 jalapeño chile peppers, seeded and minced (wear gloves when handling; they burn)
4 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 cup water
1 medium head cauliflower, cut into florets (7 to 8 cups)
¾ tsp salt, or to taste
1 medium tomato, diced (1 cup)
1 cup frozen green peas, rinsed under cold water to thaw
⅓ cup chopped fresh cilantro

Directions:
Lime wedges
1. In Dutch oven, heat oil over medium-high heat. Add cumin seeds and cook, stirring, for 10 to 20
seconds, or until they sizzle. Add onions, chile peppers, garlic, and ginger. Cook, stirring often, for 2
to 3 minutes, or until softened. Add coriander, ground cumin, and turmeric. Stir for 10 to 20 seconds,
or until fragrant. Add water, cauliflower, and salt. Stir to coat well. Cover and cook for 8 minutes, or
until cauliflower is almost tender.
2. Stir in tomato and peas. Cover and cook for 2 to 3 minutes, or until cauliflower is tender and peas
are heated through. Sprinkle with cilantro and serve with lime wedges. Leftovers will keep, covered,
in refrigerator for up to 2 days. Reheat in microwave.