Preparation Time1 and 1/2 hour
|one large head, cut into medium pieces||cauliflower|
|1 large, diced||onions, yellow|
|6-8 lage cloves, minced||garlic|
|1 tablespoon, minced||ginger|
|1 large or one can, diced||tomatoes|
|1 small, diced||bell pepper|
|1/4 cup||tomatoe paste|
|2 tablespoons||coriander, whole|
|2 tablespoons||cumin, whole|
|2 table spoons||masala powder|
|2 tablespoons||curry powder|
|1/4 cup||vegetable oil|
1. Saute the onions and bell pepper in the oil at medium heat until translucent.
2. Add the garlic, cumin, ginger, and coriander and continue to saute until the onions are browned and the spices are very fragrant.
3. Add the tomatoes, tomato paste, and cauliflower to the mixture and stir until the cauliflower is coated in the other ingredients.
4. Add the masala, curry, and turmeric powders and 1 and 1/2 cups of water. Simmer until the water is nearly gone, stirring occasionally to ensure the spices don't stick to your pot. Serve hot, with salt to taste.