Spicy Cauliflower Curry

Ingredients

3 T vegetable oil

2 red peppers, seeded and chopped

1 large yellow onion, chopped

1 jalapeno, seeded and finely diced

3 cloves garlic, chopped

2-inch fresh ginger, peeled and diced

1 T curry powder

2 t cumin seeds

1/2 t black mustard seed (optional)

1/2 t cinnamon

1 t salt

1 28-oz can tomatoes, drained (option for wet: undrained)

1/2 C chicken broth (option for wet)

3 T+ raisins

1 can coconut milk

2 t lemon juice

1 medium head cauliflower, chopped into florets

1/2 C plain yogurt (optional)

1/2 C roasted cashews or any favorite nut, e.g., pine nuts, chopped (optional)

2 T fresh cilantro or flat leaf parsley, chopped (optional)

Preparation

Heat the oil in a pot or large, deep skillet until very hot. Turn the heat down a bit and add the peppers, onion, ginger, spices, garlic and salt and stir often while cooking, about 5 minutes or until the vegetables soften.

Add the tomatoes (juice too, and chicken broth, if serving it wet) and raisins and cook until thickened, about 10 minutes.

Stir in the coconut milk and lemon juice, turn the heat down to medium low and cook stirring occasionally, until thickened, about 15 minutes.

Add the cauliflower and cover, stirring occasionally, 10-15 minutes. Season to taste and add more salt and lemon juice if desired. Garnish with the yogurt, nuts and cilantro. Serve over rice if you cooked it for wet.