Tomato And Cauliflower Curry

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon fennel seed
• 3 tablespoons ghee or neutral vegetable oil
• 1 large yellow onion, trimmed, peeled and diced
• 3/4 teaspoon sea salt, divided
• 4 cloves garlic, smashed and peeled
• 2-inch section ginger, peeled and minced
• 1-2 green chilies, seeded and sliced
• 1 teaspoon ground tumeric
• 1/4 teaspoon ground cayenne pepper
• 3 medium potatoes, scrubbed and cut into a 1/2-inch dice
• 28 ounce can of Hunt's Diced Tomatoes
• 1 medium head cauliflower, cored and cut into 3/4-inch florets
• 2 tablespoons cilantro leaves, minced
• 1 freshly grated nutmeg

1. Using a spice grinder or mortar and pestle, grind cumin, coriander, and fennel seed.
2. Set a deep 10- to 12-inch skillet over medium-high heat. Add the ghee or oil, and when hot, add onions and 1/2 teaspoon sea salt. Cook, stirring often, until onions are tender and translucent, about 7 minutes. Stir in garlic, ginger, chilies, and spices, and cook for 3 - 4 minutes more.
3. Add potatoes, Hunt's canned tomatoes, and 1/4 teaspoon sea salt, bring mixture to a boil, then turn down to a vigorous simmer, cover, and cook for 10 minutes. Add cauliflower, recover, and cook for 7 - 10 minutes more, or until potatoes and cauliflower are tender. Taste and add more sea salt as needed.
4. Spoon into bowls, garnish with cilantro leaves and a few grates of nutmeg. Serve with warm naan triangles.

cumin, coriander seed, fennel seed, ghee, yellow onion, salt, garlic, section ginger, green chilies, ground tumeric, ground cayenne pepper, potatoes, tomatoes, head cauliflower, cilantro, nutmeg

Taken from www.epicurious.com/recipes/food/views/tomato-and-cauliflower-curry (may not work)