2-3 cloves garlic, minced
1 medium onion, chopped
2 tablespoons oil
2 tablespoons curry powder (I used MDH which is made in India)
1 teaspoon amchoor (mango) powder
ground chile, to taste
2 cups coconut cream
3 cups tomato puree or passata
3 cups raw cauliflower florets
2 cups frozen green peas
1. Saute garlic and onion in oil; add curry powder, amchoor and chile, and stir until fragrant.
2. Add coconut cream and tomato puree and mix well. Stir in vegetables and simmer until cauliflower is tender.
3. If there is too much liquid, allow it to cook down a bit, being careful it does not stick on the bottom.
Serve over rice. Curry powder will vary according to brand.
Source of recipe: I made this up.