Cauliflower And Potato Curry

Ingredients:

Vegetables
1 fresh small sized cauliflower, trimmed and florets cut/separated
1 potato and one carrot - cut into bite sized cubes
1 onion - finely chopped lengthwise
6 ripe, juicy tomatoes - chopped
2 fistfuls of soaked red beans
(Peas, chickpeas or other types of beans also work)
For Masala:
4 tablespoons of coconut powder (dry or fresh)
1 tablespoon of poppy seeds
Small pieces of cinnamon and two cloves
Few sprigs of cilantro, small piece of ginger and two garlic cloves
1 teaspoon of red chili powder
½ teaspoon of salt and turmeric
Take all the above in a blender, add half cup of water and puree them into smooth paste.

Instructions:

1. Heat one tablespoon of peanut oil in a large, pot over medium heat.
2. Put the (toasted mustard seeds, cumin and minced garlic). Add the onion, fry it till golden. Add the cut tomatoes, increase the heat, cover and cook for about 5 to 10 minutes, until the tomatoes soften when pressed with the back of a spoon.Because cauliflower can cook easily and when overcooked gives out unpleasant sulfur smell , first add the cut potatoes, carrots and red beans to the tomato gravy.
3. Cook them until they are almost tender fork, and then add the cauliflower florets to this mix. Add the masala paste and half cup of water.
4. Stir to combine. Reduce the heat to medium low, cover and simmer for about 20 minutes. Finally stir in the finely chopped cilantro and serve, either warm or at room temperature.