Curried Cauliflower

Makes 6 servings

• 3 tablespoons vegetable oil
• 1 medium-size onion, finely chopped
• 2 teaspoons curry powder
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• ¼ teaspoon ground tumeric
• 1 large clove garlic, finely chopped
• 2 taespoons finely chopped fresh ginger
• 1 medium-size head cauliflower, separated into flowerets
• 1 large Russet potato, pared and cut into 1-inch pieces
• Pinch of each, salt, black pepper and crushed red pepper flakes
• 1 cup chicken broth
• 1 teaspoon grated lemon rind
• 2 teaspoons lemon juice
• 2 tablespoons finely chopped fresh cilantro or parsley

1. Heat oil in a large saucepan over medium heat ; add onion and sauté for 3 minutes until softened.
2. Add curry powder, cumin seeds, coriander, tumeric, garlic and ginger, cook, stirring, 1 minutes.
3. Add cauliflower, potato, salt, black pepper and red pepper flakes ; cook, stirring occasionally, for 4 minutes.
4. Add chicken broth and lemon rind, bring to boiling ; lower heat, simmer, covered, stirring occasionally, for 20 to 25 minutes or until vegetables are tender.
5. Before serving, sprinkle with fresh lemon juice and cilntro.

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