Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower And Potatoes In A Spicy Curry Sauce
===============================================
1 small head of cauliflower
3 russett potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
.
Break cauliflower into about 1 1/2 inch pieces.  Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and  cumin seeds. Cook for a minute or two.  
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth.  Cover and
simmer until the vegetables are tender.  Turn off heat and add chopped  
coriander (cilantro leaves)