This combination of vegetables is popular all over India.

INGREDIENTS:

1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon

DIRECTIONS:

Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.

Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.

Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.

INGREDIENTS:

1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds

DIRECTIONS:

Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.

Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.

Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.

Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.

INGREDIENTS:

4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)

DIRECTIONS:

Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.