Ingredients:

• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 1/8 teaspoon fennel seeds
• 12 oz cauliflower florets
• 2 large cloves garlic
• ½ inch piece ginger
• 1 teaspoon cooking oil
• 2 teaspoons chili powder
• Pinch of turmeric
• ½ cup water
• ½ cup coconut milk
• Salt to taste

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.