cauliflower-pea-curry

Cook cauliflower florets in a little boiling water for about 5 minutes. Drain.

Heat saute liquid of choice in a saucepan and add the onion. Cook briefly until beginning to change color. Add garlic and ginger to saucepan and stir well. Cook for another minute or so.

Stir in the spices and cook for about 30 seconds longer. Then add the tomato paste and water, plus a little salt if required. Bring to a boil, then stir in the cauliflower and peas. Lower heat, cover pan, and cook for about 5 minutes, until the vegetables are tender. Stir in the soy milk and serve over brown rice, accompanied by mango chutney and a papadum if desired.