Ingredients

• Vegetable oil – 2 tablespoons
• Cumin seeds – 1 teaspoon
• Minced garlic – 1 teaspoon
• Grated ginger – 2 teaspoons
• Finely chopped onion – 1
• Tomato puree – ½ cup
• Turmeric powder – ¾ teaspoon
• Curry powder – 3 tablespoons
• Red chilli powder or chilli flakes – 1 teaspoon
• Salt – 1 teaspoon
• Cauliflower florets – 3 cups (2-inch pieces)
• Cooked chickpeas – 1½ cups
• Water – ¾ cup
• Thick coconut milk – 2 cups
• Cherry tomatoes – 8 to 10 (optional)

Method

1. Heat oil in a pot and add cumin seeds.

2. When the seeds start spluttering, add ginger, garlic and onions.

3. Sauté for 3–4 minutes till the onions start turning slightly brown.

4. Add the tomato puree, curry powder, turmeric powder, chilli powder and salt.

5. Cook for 3–4 minutes till the mixture starts looking like a paste.

6. Add chickpeas, cauliflower, cherry tomatoes, coconut milk and water.

7. Cook on medium heat for 15–20 minutes till the cauliflower is tender.

8. Turn off the heat.

9. Garnish with chopped coriander. Serve hot with steamed rice.