1 medium cauliflower ( about 3 cups), washed and cut at the heads.
1/2 orange or yellow bell pepper, washed and cut into large pieces.
1/2 red bell pepper, washed and cut into large pieces.
2 medium tomatoes, washed and chopped into small pieces.
2 tablespoons of oil, corn or canola .
1/2 onion, washed and cut into small squares pieces.
1 fresh green chili, washed and chopped into small pieces.
6 curry leaves, washed and finely chopped.
1 cup cilantro, washed and finely chopped.
1 teaspoon fresh lemon juice.
1/2 cup water.
1 tablespoon cumin seeds.
1 teaspoon red chili powder.
1/2 teaspoon turmeric powder.
1 teaspoon garam masala (optional).
1 garlic clove, finely chopped (optional).
salt to taste.
- In a saucepan on medium low heat, add 1 tablespoon of oil. Once it is hot, add half of the cumin seeds and let them splutter. Then add the green chili and curry leaves. After five seconds, add the onions (as well as the optional garlic) and let it cook until the onions are translucent. Add the tomatoes and let it cook until it becomes very soft and like a sauce. Then add half of the red bell pepper and cook until the bell pepper is soft. Add salt (and optional garam masala). Keep aside and let it cool.
In a separate saucepanon medium heat, add 1 tablespoon of oil. Once it is hot, add the remaining cumin seeds and let them splutter. Add the turmeric and red chili powder and after five seconds, add the cauliflower. Mix well and add the lemon juice with a pinch of salt. Cover and cook for 3 minutes on low heat, until the cauliflower is slightly tender and soft.
Once the tomato mixture is cool, blend it. Once it is blended into a sauce, pour it over the cauliflower and mix well. Add water and remaining bell pepper. Cook on low heat for 3-5 minutes. Stir so that the curry does not stick to the bottom of the pan.
Serve hot with rice, quinoa or Gluten-Free Roti / Chappati / Flatbread or Gluten-Free Quinoa Roti / Chappati with Peas .
Note: Allergy Friendly, Vegan, Gluten-free, Dairy free, Soy free and Nut Free.