Spicy Cauliflower in Coconut Milk

Ingredients:

Method:

Dry roast coriander, cumin and fennel seeds and let cool

Grind them together to powder (curry powder)

Chop ginger and garlic into very small pieces (or you can use a mortar and pezzle to crush them)

Add oil to a saucepan and add crushed/chopped garlic and ginger and sauté for a minute or until garlic is golden

Add curry powder and stir and fry for about 30 seconds on low flame

Add cauliflower, chili powder, turmeric powder, salt and water and mix well and cover and bring to a boil

Now add coconut milk and cover and cook on medium flame until the gravy thickens – about 8 – 9 minutes

Serve with chapatti, roti, Nan bread or rice

Coconut milk can be replaced my normal milk (2% or 1%) but it will not give the same flavor as coconut milk.