|2||tablespoons canola oil|
|1||head cauliflower, cut into florets|
|1/2||pound green beans, trimmed and halved|
|2||tomatoes, cored and cut into thin wedges or 1 cup canned tomatoes, crushed in a bowl|
|Salt and black pepper, to taste|
|2||teaspoons curry powder|
|1/2||teaspoon crushed red pepper|
1. In a large flameproof casserole, heat the canola oil. When it is hot, add the cauliflower and green beans and cook, stirring constantly, for 2 minutes or until the vegetables absorb the oil.
2. Add the tomatoes, salt, black pepper, curry powder, and red pepper. Cook, stirring, until all the cauliflower turns golden.
3. Add the water, cover the pan, and cook for 4 minutes. Carefully turn the vegetables so the pieces on the bottom are now on the top. Recover and continue cooking for 5 minutes more or until the cauliflower is cooked through. Turn the vegetables again halfway through cooking.
4. Taste for seasoning and add more salt or red pepper, if you like.