Caulflower potato korma

Kormas are like a mole a thick sauce with nuts and spices.
Saute half a finely chopped large onion in the 5" oval unitl it changes color in a table spoon of oil. About six to ten minutes.
Top with
1/4 teapoon turmeric
1/2 teaspoon cayene
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Two garlic cloves finely chopped
About half an inch ginger finely chopped
One large serrno pepper chopped in thin rings (leave out if too spicy.)
Fistfull of onion ground.
Half a cup tomato paste mixed with 1/2 cup water
Half a cup ground walnuts.
One cauliflower florets only broken into small pieces
Four small potatoes cut into half inch cubes
1 teaspoon paprika
1 table spoon oil
Salt to taste
Cook in the winter positon for two hours.
Mix and cook more if needed.
Top with a fist full of finely chopped coriander (cilantro) mix and serve over rice.

Cauliflower eggplant curry

At the Belmont Farmer's Market Calderon has most of the item, the table across has the rest.

Layer in the 7" round
One small cauliflower with flowerettes roughly removed.
One large tomato quartered (if you don't use a tomato squeeze half a lemon after the pot is cooked.)
One serrano chile cut in thin strips
One clove garlic chopped fine
one half inch ginger chopped fine
One small red onion cut in thin strips
1/2 teaspoon turmeric
two teaspoons cumin
Two large Japanese eggplants cut into one inch cubes
two teaspoons hot curry powder
two tablespoons Olive oil
salt to taste

Cook for two hours (longer after the fall equinox.) in the summer position. Top with a handful fine chopped cilantro and mix breaking up the now soft cauliflower and tomato (remove the skins which come right off) into small pieces.
Let sit for ten minutes covered before serving with rice.