Summer Vegetables

• 1 1/4 lb cauliflower, cut into small florets
• 1/3 lb frozen peas
• 4 tbsp olive oil
• 1 None small eggplant, trimmed and cut into cubes
• 2 None red peppers, deseeded and chopped
• 1 None onion, peeled and diced
• 1/4 inch fresh ginger, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 tsp curry powder
• 1 pinch ground coriander
• 2 None cardamom pods
• 4 None ripe tomatoes, chopped
• 1-2 tsp lemon juice

1. Cook cauliflower in boiling salted water for 3 mins, add peas and cook for 1 min. Drain then rinse under cold water.
2. Heat oil in a large frying pan, add eggplant and pepper and saute for 4 mins. Add onion, ginger, garlic, curry powder, coriander and cardamom pods and cook for 2-3 mins, stirring. Add tomatoes and 2 tbsp water. Season and add lemon juice to taste. Simmer for 4 mins, add cauliflower and peas and heat through for 2-3 mins. Adjust seasoning. Serve warm or cold.

cauliflower, frozen peas, olive oil, eggplant, red peppers, onion, ginger, clove garlic, curry powder, ground coriander, cardamom pods, tomatoes, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/17257 (may not work)