CURRIED VEGETABLES (Derived from a recipe in Food Day Magazine ) Serves 6
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1 medium onion, thinly sliced 2 Tbsp oil In large pan, fry onion in oil over moderate heat until they begin to turn brown, about 3 minutes. 1 tsp ground ginger 1 tsp finely minced garlic 1/2 tsp ground turmeric 1/2 tsp ground cayenne pepper 1/2 tsp salt   Add seasonings and stir fry mixture for 3 minutes. 1 lb small red potatoes, peeled and cut into 1/2 inch chunks 1 cup water Add potatoes and water. Stir, Cover and cook over moderate to low heat for 15 minutes to soften potatoes. 1 small head cauliflower, separated into 1 inch florets 1/2 cup water Add cauliflower florets and, if needed, water. Cover and continue to cook for 2 minutes. 1 Roma tomato, peeled and diced Add tomato and continue cooking until cauliflower is crisp tender, about 3 minutes, longer if you prefer them softer.