Page 205 - CMC Recipe Book

Method
Trim and wash the cauliflower.
Peel, wash and slice the onions and dice the potatoes.
Slice the chillies.
Heat the the oil in a large pan and fry the off the onions and chillies until soft.
Add the cumin and fry for 2 minutes.
Add the tomatoes and turmeric to the onions and chillies and stir.
Add the water and bring to the boil.
Add the potatoes, peas, chickpeas and cauliflower to the curry mixture and stir well.
Cover and simmer for approx 15 minutes.
When all the vegetables are soft add the garam masala.
Remove from the heat and put into serving dishes.
Garnish with green herbs.