Ingredients:

  • 1 head cauliflower
  • 1 can chickpeas, washed and drained.
  • 1 can coconut milk
  • 1 tsp minced ginger
  • 2 garlic cloves minced
  • 2 spring onions, chopped fine
  • 10 pieces of curry leaves
  • 1 finely chopped tomato
  • 1 tbsp coriander sticks and use the leaves for garnish.
  • 1 red chili sliced for decoration
  • 1 tsp turmeric
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp black mustard seeds
  • 1 tbsp olive oil

Preparation:

  • Roast the cauliflower in the oven  @ 350 with a little olive oil until it browns and set aside.
  • In a pan, fry the seeds in olive oil until the aroma comes out.
  • Add turmeric, ginger, garlic, curry leaves and tomato to the seed mixture and continue frying for a little bit on low fire till everything wilts.
  • Add the coconut milk and mix.
  • Add the cauliflower and let boil for 8 min.
  • Taste for salt and pepper.
  • Just before serving, add the chick peas and garnish with coriander leaves and chili
  • Serve with rice on the side.

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