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1. Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions. Fluff with a fork, cover, and keep warm.
1.5 cup Basmati rice
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2. Heat the coconut oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the cumin seeds and let them sizzle for 20–30 seconds until fragrant and lightly toasted.
2 tbsp Coconut oil,
1 tsp Cumin seeds
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3. Add the diced onions with a pinch of salt and cook, stirring occasionally, over medium heat for 15–20 minutes until deeply golden brown. Do not rush this step — it is the flavor foundation of the curry.
2 piece Yellow onion,
Salt
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4. Add the minced garlic and grated ginger to the onions and cook for 1–2 minutes, stirring frequently, until the raw smell is gone.
5 clove Garlic cloves,
1 tbsp Fresh ginger
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5. Add the ground cumin, ground coriander, turmeric, and Kashmiri chili powder. Stir well and cook the spices in the oil for 45–60 seconds until deeply fragrant.
1.5 tsp Ground cumin,
1.5 tsp Ground coriander,
0.8 tsp Ground turmeric,
1 tsp Kashmiri chili powder
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6. Pour in the canned diced tomatoes and stir to combine. Cook over medium heat for 8–10 minutes, stirring occasionally, until the oil begins to visibly separate and pool at the edges of the sauce — this signals the spices are fully cooked.
1 can Canned diced tomatoes
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7. Cut the cauliflower into medium florets. Add the cauliflower florets, drained chickpeas, and coconut milk to the pan. Stir everything together, season with salt, and bring to a gentle simmer.
1 can Full-fat coconut milk,
2 can Canned chickpeas, drained and rinsed,
1 piece Cauliflower,
Salt
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8. Cover the pan and simmer over low-medium heat for 18–20 minutes, until the cauliflower is just tender when pierced with a fork. Remove the lid for the last 5 minutes if you'd like the sauce to thicken slightly.
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9. Remove the pan from heat. Stir in the garam masala and fresh lemon juice, taste, and adjust seasoning with salt as needed. Serve over basmati rice and garnish with fresh cilantro.
1 tsp Garam masala,
1 tbsp Fresh lemon juice,
0.2 cup Fresh cilantro (garnish)
By james
