cauliflower curry

Last night, after a lovely south Indian brunch earlier in the day, we were still fullish by dinner. So for dinner, we ate blue corn chips and salsa and slices of cheese.

Tonight, though, we'd been out all day walking for hours. I made a cauliflower curry. I started with some Indian spices in hot oil. When it was all nice and fragrant, I added onions and after a while, finely chopped plum tomatoes. I waited until the tomatoes gave up and wilted. Things were kind of moist. I then added cubed steamed potatoes and eventually some steamed cauliflower, organic purple cauliflower to be specific. After introductions had been made, I added frozen peas, ginger, and garlic, and covered, continuing to cook over low heat. We served it over brown rice with some chutneys on the side.

And good news -- today I heard from our CSA farm that pickups start the first Tuesday in June. Hooray! I'm hoping to take off half of every Tuesday in June, which should make the beginning of farm pickups a little more relaxed. We'll see.