Ingredients:

• Cauliflower – 1 kg
• Thick Coconut Milk – 400ml
• Tomatoes – 2 large ripe
• Green chilli – 6
• Onion – 1 large
• Garlic – 1 head
• Water – 150ml
• Cumin seeds – 1 tsp
• Turmeric – ½ tsp
• Salt – to taste

Method:

1. Cut the cauliflower from stalk and break them with your fingers into small florets. Wash and drain.
2. Slice the green chillies and tomatoes lengthwise.
3. Roughly chop garlic and onion.
4. While you are heating a non-stick pan, make a fine golden coloured paste of garlic, onion, cumin seeds and turmeric.
5. Heat oil. Add the ground paste, stir for 1 minute. Do not allow to brown. As soon you smell the wonderful aroma of the spices, lower the heat.
6. Add tomatoes, chillies, cauliflower, water and salt.
7. Cover and bring to boil on high heat. Cook for 12 minutes.
8. Lower heat, add the thick and creamy coconut milk, simmer for 2 minutes.
9. Only simmer on low heat as coconut milk curdles under high flame.
10. Serve hot with plain basmati rice and roasted poppadum.