It is a great side dish to tandoori chicken, or perfect for a vegetarian (or vegan) main dish. You could even add some chunks of chicken or shrimp to the sauce for a substantial one pot meal.
Cauliflower in Tomato Curry
1 small onion, diced
2 Tbsp garlic ginger paste (equal parts garlic and ginger)
1/2 tsp cumin seeds
1/2 tsp cracked fenugreek
1/2 C water
1 14oz can diced tomatoes
1 8oz can tomato sauce
3/4 tsp ground coriander
1/4 tsp freshly ground grains of paradise (or black pepper)
1 lrg head cauliflower, broken down into bite-sized florets
1 lrg bell pepper, cut into chunks (your favorite color, I used yellow)
1 tsp salt*
2 tsp oil
1/4 C regular coconut milk or cream (optional)
Heat about 2 tsp oil over medium heat in a large pot. Saute onion until soft, about 5 minutes. Add garlic-ginger paste, cumin, and fenugreek. Cook about 1 1/2 minutes, stirring constantly so nothing burns. Add water to deglaze pan, scrape up any bits that stuck to the bottom.
Add the rest of the ingredients except the coconut milk.
*I used no salt added tomato products. Before adding any salt, taste the mixture and adjust salt as necessary.
Simmer over med/med-low heat for about 30 minutes stirring occasionally, until the cauliflower is the desired texture. Add more salt if it is needed. Add coconut milk or cream if you would like, simmer for 5 minutes.
Serves 4-6. Serve over rice.