Cauliflower Curry

In a stockpot, brown one chopped onion in olive oil.

Add florets of one head of cauliflower and brown.

Add 1 or 2 sliced hot peppers and 1 sliced bell pepper. Orange or yellow are best. Brown and stir.

Add 1 can whole tomatoes.

Season with 1 tsp. coriander, 1 tsp. cardamom, 1 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. cayenne. Adjust to taste.

Stir thoroughly and bring to boil.

Cover and simmer for 1/2 hour or until cauliflower is tender but not mushy.

Add a handful of frozen peas. Serve over rice with hot mango chutney.

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