150 ml vegetable oil 2/3 cup
2 ml white cumin seeds 1/2 tsp
2 onions, sliced
5 ml fresh ginger, finely chopped 1 tsp
5 ml garlic, crushed 1 tsp
5 ml curry powder 1 tsp
5 ml salt 1 tsp
1/2 cauliflower, cut into small florets
15 ml fresh cilantro leaves 1 tbsp
150 ml water 2/3 cup
Heat oil in large, heavy based pan. Add cumin seeds and onions and cook over medium heat, stirring occasionally for about 5 to 8 minutes until golden brown.
Mix ginger, garlic, curry powder and salt together. Add spice mixture to onions and cook for about 2 minutes.
Add cauliflower and stir to coat thoroughly with spice mixture. Reduce heat and add cilantro leaves and water. Cover and simmer for about 10 to 15 minutes or until the vegetables are cooked through and tender.
Serves 4