Cauliflower in Coconut Milk Curry

 

Ingredients:

• 1 medium-sized cauliflower, cut into florets
• 1 cup coconut milk
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Oil

Instructions:

• Heat some oil in a pan and add cumin seeds and mustard seeds.
• Once the seeds start crackling, add the chopped onion and sauté until golden brown.
• Now, add the chopped tomatoes and cook until they become soft.
• Once the tomatoes are cooked, add the green chilies, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 1-2 minutes.
• Add the cauliflower florets to the curry and coat them well with the spices.
• Pour the coconut milk into the curry and simmer it on low heat until the cauliflower is cooked and the flavors are well combined. Stir occasionally.
• Once the cauliflower is tender, remove the curry from the heat.
• Serve the Cauliflower in Coconut Milk Curry hot with steamed rice, roti, naan, or any bread of your choice.