ALOO MUTTER GOBI (Spicy Cauliflower, Peas and Potatoes)

Cauliflower is abundant and cheap in the winter farmer's markets around here so we loaded up on it today - in fact, one of the market sellers told me our valley here in the shadow of Mt. Rainier grows cauliflower commercially for most of the grocery stores and produce vendors in the US! Wow. I knew there were a lot of vegetable farms in the area but still found that fact interesting...
Fortunately, my kids all LOVE the stuff too, so I take advantage of that fact, and here's yet another reason I'm loading up on cauliflower:

"Cruciferous vegetables like cauliflower and brussels sprouts contain a compound called indole-3-carbinol (I3C), a potent antioxidant that breaks down estrogen in the body, that reduce the risk of breast cancer and other estrogen-sensitive cancers, like cancer of the ovaries and cervix." ~American Cancer Society

So YAY! Great reasons to eat the stuff.
Here's what my lil' Sprout requested for part of the cauliflower tonight. She LOVES all things curried and spicy.

Aloo Mutter Gobi (Spicy Cauliflower, Peas and Potatoes)

I tend to like this with a lot more sauce than you might find at some Indian restaurants - we like extra flavors to soak into the rice with the vegetables. Don't be intimidated by the long list of spices, it's not overly "hot" and WAY easier than it appears, well worth it for the authentic taste.

• 1/2 medium-large head of cauliflower, broken into bite-size florets
• 1 medium potato, cubed
• 1 small onion, sliced
• 1 cup water
• 2 tbsp oil
• 1 tsp cumin seeds
• 2 tsp. mustard seeds
• 1 tsp. fenugreek seeds (can be made without - though it does add flavor)
• 1/2 tsp turmeric powder
• 1/2 tsp red cayenne pepper
• 1/2 tsp cumin powder
• 1 tsp. fresh pressed garlic
• 2 tsp. curry powder
• 1 tsp garam masala
• 1 tsp salt (or to taste)
• 2 Tbsp minced or grated fresh ginger
• 1 cup frozen or fresh peas
• Aprox. 1 cup or 1 8 oz. can crushed tomatoes
• 1 cup coconut milk

Heat oil in a pan on medium heat. (I use a large, rather deep cast iron skillet.) Add the seeds and stir until they sizzle and "pop". This releases the spices flavor and infuses the oil with it.

Add the onion and ginger, stir-fry for a few minutes until onion is starting to brown at the edges.
Lower the heat and add in the spices from garlic to curry powder. Stir only a few seconds to get the spices coated with oil and just starting to heat.
Add the potato and cauliflower and stir well to mix in the spices. Add the salt and garam masala.
Add the water and let the vegetables cook until tender. I cover the pan and let the veggies cook in their own juices which are released due to the salt.
Stir every 5 minutes to evenly cook the vegetables.
When water has evaporated or vegetables are cooked, add green peas, garam masala, tomatoes and coconut milk.
Simmer for another 10 min. Turn off heat and allow to sit for a few minutes. This really blends the flavors.
Serve with rice.
(OK, I served it with quinoa today because I discovered we were OUT of rice. No one complained!)