### TranslatedIngredients: 1 cup Cauliflower (gobi) - florets,1/2 cup Carrots (Gajjar) - diced,2 to 3 tablespoons Green peas (Matar) - fresh or frozen,1 Onion - finely chopped,2 tablespoons Ginger Garlic Paste,2 Green Chillies - slit,1 Tomato - pureed,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoons Coriander Powder (Dhania),1/2 teaspoon Cumin powder (Jeera),1 inch Cinnamon Stick (Dalchini),2 sprig Curry leaves,1 cup Coconut milk - thin,1/2 cup Coconut milk - thick,Salt - as required,4 to 5 Cashew nuts - broken,Sunflower Oil - as required,2 tablespoons Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 3 ### Cuisine: Kerala Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Kerala Style Cauliflower Kurma recipe, firstly heat sufficient water in a saucepan and add chopped vegetables and boil them.Drain water and collect the vegetables in a mixing bowl. (Do not over cook the veggies)Heat some oil in a heavy bottomed pan and add cinnamon stick and curry leaves.Now add finely chopped onion and saute till they turn translucent.Add ginger garlic paste, green chilies and fry till golden.Now add pureed tomato along with red chilli powder, turmeric powder, cumin powder and coriander powder and fry till the oil starts leaving the sides.Pour in the thin coconut milk, cooked veggies and adjust salt. Cook for 5 to 6 minutes on low flame.Once the curry is done, add thick coconut milk, some chopped cashews and turn off the gas.Garnish with fresh chopped coriander and some grated coconut.Serve Kerala Style Cauliflower Kurma with steamed rice and Elai Vadam for a comfort meal. Cauliflower Kurma also goes well with Whole Wheat Lachha Parathas.