Written by Gitam Garden

Cauliflowers are cheap and plentiful at the moment, and they are so rich in anti-oxidants and other health-giving properties. Lightly browning the cauliflower before cooking it in the curry sauce really helps to bring out the flavour.

1 cauliflower, broken into florets

2 tablespoon oil or butter

2 teaspoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon oil

1 teaspoon hing

1 teaspoon turmeric

1 tablespoon chopped mild red chilli

1 teaspoon garam masala

1 teaspoon salt

3 large tomatoes chopped

1 cup grated pumpkin

Lightly roast the coriander and cumin seeds and grind to a powder.

Sauté cauliflower in oil or butter till browned, then remove from the pan and set aside.

Add 1 tablespoon oil to the pan, when hot add the hing, then turmeric and chilli, stir and cook on a very low heat 2-3 minutes.

Add tomatoes and cook for 5 minutes then add the pumpkin and continue to cook till the oil separates.

Add garam masala and salt and cauliflower.

Simmer gently until the cauliflower is tender, adding a little water if the sauce becomes dry.

Serve with rice or chapatti.