Cook Book Recipe

Ingredients

2-tablespoons oil
1-small onion, finely chopped
2-teaspoons yellow mustard seeds
3-clove garlic, crushed
1-tablespoon finely chopped fresh ginger
1-tablespoon ground cumin
2-teaspoons ground coriander
2-teaspoons ground turmeric
1-small head (800g) cauliflower, cut into florets
1-cup (155g) frozen peas
¼- cup (15g) chopped fresh coriander leaves

Procedure
1. Heat a wok until very hot, add the oil and swirl to coat. Add the onion and mustard seeds, and stir-fry for 2 minutes, or until the mustard seeds pop.
2. Add the garlic, ginger, cumin, coriander, turmeric and 1-teaspoon salt, and stir-fry for 1 minute, or until fragrant. Add the cauliflower and stir-fry to coat with the spices.
3. Stir in 1-cup (250ml) water, cover and cook for 4 minutes. Add the peas and stir-fry for 2-3 minutes or until the peas are cooked and the cauliflower is tender but still crisp. Remove from the heat and stir in the coriander.