1 teaspoon Red Chilli Powder (or chilli flakes or paprika powder)
1 teaspoon Salt
3 cups Cauliflower Florets, cut into 2 inch pieces (approx 1 medium sized head of Cauliflower)
1 1/2 cups cooked Chickpeas
3/4 cup Water
2 cups thick Coconut Milk (approx 1 can)
Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions. Saute for 3-4 minutes till the onions start turning slightly brown.
Add the tomato puree, turmeric powder, curry powder, chilli powder and salt. Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.
Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn’t turned mushy.
Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.