Quick Cauliflower Masala

Directions

1. 1
   Heat oil in a large heavy bottom pot or Dutch oven over medium high heat. ( see notes for Instant Pot)
2. 2
   Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden.
3. 3
   Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
4. 4
   Add diced tomato, cook 2 more minutes.
5. 5
   Add the coconut milk and stir to incorporate, bringing to a simmer.
6. 6
   Add cauliflower and red bell pepper, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, and continue cooking uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook). Taste, add a squeeze of lemon juice.
7. 7
   Add more salt if necessary.
8. 8
   Serve in bowls over rice or with naan or pita bread.
9. 9
   Garnish with cilantro.notes
10. 10
    If cooking in an Instant Pot, set to “sauté” function and sauté shallot, ginger and garlic in oil for 3 minutes or until fragrant.
11. 11
    Add spices, seeds and salt and cook 1 minute.
12. 12
    Add remaining ingredients, stir and set instant pot to pressure cook on high for 5 minutes. Manually release. It will thicken as it cools. adjust salt and add a squeeze of lemon.