4-6 medium potatoes, cut into chunks
1 head cauliflower, cut into florets
1 onion, coarsely chopped
4 cloves garlic, minced
1 red pepper, coarsely chopped
1 large can tomatoes
1 T coriander seeds
1 t cumin seeds
1 1/2 T curry powder
Salt and Pepper
Cayenne Powder
1 bunch cilantro, chopped
In a heavy skillet over high heat, toast the coriander and cumin seeds until fragrant. Remove from the heat and grind. Set aside.
In a large pan or wok, heat some oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to sweat. Add the peppers and toasted spices and cook until the peppers are just beginning to soften. Add the can of tomatoes, curry powder and potatoes. Bring to a boil then reduce the heat to maintain a lively simmer. Cook until the potatoes are just tender. Add the cauliflower, season with salt and pepper to taste, and simmer for another 10-15 minutes. Add cayenne powder to your desired spice level. Stir in the cilantro and serve over rice.
Refrigerator Pickles
10 cloves garlic, peeled
2 cups white vinegar
4 cups water
2 tablespoons kosher salt
several sprigs fresh dill
1 tsp. celery seed
1 tsp. coriander seed
1 tsp. mustard seed
1 tsp. black peppercorn
Desired vegetables-- can use all cucumbers, but also young carrots, scallions, green beans, asparagus, cauliflower, hot chilies...
In a medium saucepan, bring 4 cups water to a boil, reduce to a simmer and add garlic. Cook for 5 mins and then add the vinegar and salt and bring back to a boil. Remove from heat.
Evenly divide the dill between 2, 1 quart canning jars. Also divide the seeds between the jars. Scoop out garlic from brine and place 5 cloves in each jar. Pack each jar with desired vegetables ( about 1 pound of cucumbers, sliced) until each jar is tightly packed.
Bring the brine back toa boil and pour over veggies to cover completely. Allow to cool and then place lids on the hars and refrigerate. You can eat in a few hours, but they get better over time. Keep in fridge for up to 3 months.