Balti-Style Cauliflower with Tomatoes
| dish: side|
Heat oil in a wok or large skillet. Stir fry garlic and onion 2-3 minutes until onion begins to brown (medium high to high heat). Add cauliflower and stir fry another 2-3 minutes, until cauliflower is flecked with brown.
Add coriander, cumin, fennel seed, garam masala, ginger, and chili powder and cook over high heat for one minute, stirring all the time; then add tomatoes, water, salt and pepper. Bring to a boil then reduce heat, cover and simmer for 5-6 minutes until cauliflower is just tender. Stir in chopped chard leaves. Cook for a few minutes until leaves are tender. Add lemon juice, salt and pepper to taste. Serve immediately.
From Vegetarian and Vegetable Cooking by Christine Ingram