Vegetable Jalfrezi (Indian Stir-Fried Vegetables in Spiced Tomato)

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root
• 1 large Red pepper
• 1 large Green pepper
• 450 g Cauliflower florets
• 2 tbsp Sunflower oil
• 2 tsp Cumin seeds
• 1 tsp Ground turmeric
• 400 g Canned chopped tomatoes
• 2 tsp Garam masala
• 1 ½ tsp Fine sea salt
• 15 g Fresh coriander

1. Slice the yellow onion into thin wedges. Thinly slice the red pepper and green pepper, and lightly crush the garlic and ginger to a paste with a knife or in a mortar. Keep the cauliflower florets fairly small so they cook quickly.
2. Heat the sunflower oil in a wok (or large frying pan) over a high heat until shimmering. Add the cumin seeds and let them sizzle for 20 to 30 seconds until fragrant. Tip in the onion and stir-fry for 3 to 4 minutes until starting to soften at the edges.
3. Add the garlic and ginger paste and the ground turmeric, and stir-fry for 30 seconds. Add the peppers and cauliflower florets, season with half the fine sea salt, and stir-fry for 5 to 6 minutes until the vegetables are crisp-tender. Keep the heat high and stir often so everything stays bright and lightly charred in places.
4. Pour in the canned chopped tomatoes and bring to a lively simmer. Cook for 8 to 10 minutes, stirring now and then, until the tomatoes thicken into a glossy sauce that clings to the vegetables. Stir in the garam masala and the remaining fine sea salt, then cook for 1 minute more.
5. Roughly chop the fresh coriander and fold most of it through the jalfrezi. Taste and adjust with a pinch more fine sea salt if needed. Serve straight away, scattered with the remaining coriander.

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