Recipe - Curried Vegetables

RECIPE
Curried Vegetables

2 Tablespoons canola oil 1 teaspoon yellow mustard seeds 1 tomato chopped 1/4 teaspoon tumeric 1 teaspoon curry powder 1 teaspoon salt or salt substitute 2-3 cups fresh cauliflower florets 2 large potatoes cubed and parboiled 1/4 cup water lemon juice to taste	Heat the oil in a large pan. Add the mustard seeds, cover and cook until they pop. Reduce the heat and add the tomato. Cook, covered until tomato is soft (3-4 minutes). Add the tumeric, curry powder and salt or salt substitute and then the cauliflower florets, stirring them gently to coat them with spices. Add the potatoes, water and lemon juice. Continue cooking over medium heat, covered. Stir gently until the potatoes and cauliflower are just tender (about 15-20 minutes), adding more water if necessary. Makes an excellent main dish when served with brown or white rice and Indian flat bread (Naan).
Note: This recipe can be easily adapted to make use of vegetables in season.