Sauté the aromatics:
Heat the oil in a large pan over medium heat. Add cumin seeds and cook for 30 seconds until fragrant. Add chopped onion and sauté for 4–5 minutes until soft.

Add garlic and spices:
Stir in garlic, ginger, ground coriander, turmeric, curry powder, and chilli flakes. Cook for 1–2 minutes until fragrant.

Add cauliflower and tomatoes:
Add the cauliflower florets and chopped tomatoes to the pan. Stir well to coat in the spices. Cook for 5 minutes to let the tomatoes break down.

Simmer with coconut milk:
Pour in the coconut milk and season with salt and pepper. Bring to a gentle simmer, cover, and cook for 15–20 minutes, or until the cauliflower is tender.

Garnish and serve:
Remove from heat and garnish with fresh coriander. Serve hot with fluffy rice or warm naan.

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