Ingredients

• 2 cup - cauliflower, cut into pieces
• 2 cup - capsicum, diced
• 1 cup - thick coconut milk
• 1/2 cup - onion, minced
• 4 tbsp - tomato puree
• 3 tbsp - coriander leaves, chopped
• 1 tsp - chilli powder
• 1/2 tsp - pepper powder (black)
• 2 tsp - coriander powder
• 1/2 tsp - turmeric powder
• 1 tsp - cumin seeds
• 2 pieces - cinnamon
• A few - curry leaves
• 2 tsp - garlic, minced
• 2 tsp - ginger, minced
• Salt to taste
• 3 tbsp - oil
• 2 - cloves

How to Make Cauliflower and Capsicum Curry

• Mix chilli, pepper, coriander and turmeric powders with 1/2 cup of water to a paste.
• Heat oil in a kadai and add cumin seeds.
• When they splutter, add cloves, cinnamon, curry leaves, ginger, garlic and fry till fragrant.
• Add onion; fry till it turns light brown.
• Add the masala paste and fry till the raw smell goes
• Add cauliflower and capsicum, salt to taste and sprinkle 3 tbsp of water.
• Cover and simmer till the vegetables are cooked.
• Add tomato puree, simmer for 2 mins
• Add coconut milk. Just as it begins to boil, remove the kadai from heat.
• Garnish the curry with coriander leaves.
• Serve hot with steamed rice or chapatti.