1 onion, chopped
3 small plum tomatoes?
3 large garlic cloves?
One 2-inch piece of ginger, peeled and chopped?
1/4 cup coconut oil?
2 teaspoons garam masala
1 teaspoon ground turmeric? 1
1 head of cauliflower (1 1/2 pounds), cut into florets?
1 long Indian green chile or Thai bird chile, sliced, plus more for serving?
Steamed basmati rice, plain yogurt, and lime pickle, for serving?
In a food processor, pulse the onion, tomatoes, garlic, and ginger until a paste forms. In a large, deep skillet, heat the oil. Add the onion paste, and cook over moderately high heat, ?stirring often, until the paste is thickened, about 10 minutes. ?
Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute. Add the cauliflower, chile, and 2 cups of water. Season generously with salt and pepper, and bring to a boil. Cover and cook over moderately low heat until the cauliflower is just tender, about 10 minutes. Serve with rice, yogurt, lime pickle, and sliced chiles.?
Note: swap in green beans, eggplant, carrots, potatoes or a mix for the cauliflower