Yum! Yum! Yum!

These days I have been eating lot of cauliflower, good that It has lot of Protein and High Fiber content in it. It is so easy to toss with olive oil, pair with curry powder and let the oven do it's best as in Roast Cauliflower. I got bored with it as I have been making this recipe a lot these days. Time for a change and some fusion, so today i paired it with Zuchini and tomato for some contrast colors and made a curry out of it. I have used this   base recipe idea from Veggie Belly but adapted it to suit my family's taste buds. Here is the recipe, Njoy!



Ingredients:
Adapted From: Veggie Belly

Cauliflower - 10 Florets
Zucchini - 1
Carrot - 1 medium
Cluster Tomato - 2 ( ripe and juicy)
Oil - 1 Tbsp
Onions - 1/2 cup ( chopped)
salt - 1 tsp
Curry Powder - 1 Tbsp
Milk - 1/4 cup
Cilantro - 1/3 cup for garnish

Method:

1. Heat the Oil in a non-stick pan. Once the oil is hot add chopped onions, let them saute for 2 min.
2. Add chopped tomato to the pan (I have used ripe and juicy tomatoes for better taste and color). Mix it well with onions and simmer it for 3 min. 
3. Add the salt and curry powder and keep the heat on low and cook for 2 min. Once the tomato and onion becomes like gravy, add the chopped Zucchini, Cauliflower Florets and Carrots. 
4. Cover it with tomato gravy and simmer for 5 min. Now add the milk and mix it together and close the lid and simmer for 5 more minutes (or until the veggies become tender). Taste and adjust the seasonings and top with some chopped cilantro.  

Serve hot with Rice or Roti and Enjoy the fabulous cauliflower curry better than routine... Experiment with different colors and spices with your routine veggies and transform into new dishes every day.... !

Notes:
I have used more cauliflower florets in this recipe.
The original recipe calls for Coconut milk, as it is not handy I have just used the regular milk, and it still tasted grate.

Happy Cooking in the Kitchen,
will see you soon here, until then Take Care
-Mythreyi