- 1 head of cauliflower, cut into florets, washed and set aside
- 1/4 Cup olive oil
- 1 medium onion, cut in small dice
- 2 large carrots, peeled and cut into discs
- 1 sprig curry leaves (optional but recommended)
- 4 cloves garlic, fine chopped
- 1 inch fresh ginger root, grated
- 1 Teaspoon red chili powder
- 1/2 Teaspoon turmeric powder
- 1 Teaspoon salt
- 1 Tablespoon fresh chopped cilantro
- 1 Tablespoon fresh chopped mint
- 4 small green chilies
- 1 Cup vegetable broth or water (use more if you need to)
- 1 Teaspoon cornstarch plus ¼ cup water (to make a slurry)
- 1 Teaspoon fresh cilantro finely chopped, for garnish
In a cast iron skillet or saucepan of your choice, heat the olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
Turn the heat up to medium high and add garlic and ginger and sauté to get the ginger and garlic slightly fried.
Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook, stirring for 2 minutes.
Add prepared cauliflower and stir fry for 2 minutes on high heat.
Add ¾ cup broth or water, saving the rest for later.
Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
Add rest of the broth or water (¼ cup), and bring it back to a boil.
Add cornstarch slurry and stir to combine well. Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
Serve in a bowl and garnish with cilantro.