1 medium head of cauliflower chopped into florets
1 tsp oil
1 small onion sliced
6 cloves of garlic finely chopped
1 inch of ginger finely chopped
1 hot green chili such as serrano or bird's eye
1 tsp turmeric
1 tsp paprika
1 tsp coriander powder
1/2 tsp cayenne
1/2 to 1 tsp Garam Masala
2 tsp dried fenugreek leaves, plus more for garnish
1/4 cup chopped red or green bell pepper
8 small diced tomatoes
1/2 cup nondairy yogurt
3/4 tsp salt
Cut the Cauliflower into florets, bake for 40 minutes at 425.
Sauté the onions in oil on high heat. Add all the spices, cook for about a minute or two. Add the tomatoes and salt to taste. Cook adding water if needed, till the tomatoes are done. Add the yogurt when the tomatoes are cooked. Mix and remove from heat. Add the cauliflower, serve hot.
You can puree the sauce for a different texture. Also, replace the cauliflower for any other roasted vegetable.