This dish makes uses of a very popular vegetable in North India, and no doubt you will have seen it offered on many Indian restaurant menus.
3 tablespoons vegetable oil
1 teaspoons fennel seeds
1 large onion, finely chopped
½ teaspoons ground turmeric
Chilli powder to taste
4 tablespoons tomato purée
250g cauliflower florets
150g green capsicum, cored, deseeded and cubed
4 tomatoes, quartered
600ml plant based milk
Small bunch of coriander, finely chopped (include some stalks, which have lots of flavour)
Salt to taste
Heat the oil in a medium saucepan. Add the fennel seeds and cook, stirring constantly, for one minute, or until golden brown. Add the onion and cook for 10 minutes, stirring frequently.
Add the turmeric and chill powder and fry for two minutes, then stir in the tomato purée. Add the cauliflower florets, green pepper, tomato quarters, milk, 250ml water, and some salt. Cook over a medium heat for 5–8 minutes, stirring frequently.
When the vegetables are tender, stir in the fresh coriander. Serve with Indian bread, cashew nut and lemon rice, or plain rice.