Separate a large head of cauliflower into florets.
Peel and cut up 1 potato into 1’’ cubes. Roughly chop 2 medium sized Roma tomatoes. Add a handful of fresh or frozen green peas.
In a large thick bottomed pan, add 2 Tbsp of oil, splutter a pinch of asafoetida and 1 tsp cumin and 1/2 tsp mustard seeds and add 4 Tbsp of Brown curry base. Add all the ingredients and salt to taste. Cook covered for about 15 minutes till cauliflower and potatoes cook through. (May have to check and add water if you like your curry watery. I like mine dry so I skip the water :))
Garnish with chopped cilantro and serve with Weightloss Rotis, and a side of Protein, Salad and dollop of Greek yogurt.
I detest: Poached eggs. Gloom. Cockroaches. Girl Meets Ape. Practical journals.
I like: Jalapenos. People. Wilderness. Smiles. Khaled Hosseini. Photographs. Potatoes. Rain. Sudoku.
I love: Reading, telling and listening to stories. The Book Thief. And certain people.