In a large saucepan, heat oil and add the chopped onions, add the garlic puree and cumin powder and stir well
When the onion starts toreduce add the bay leaves, the chopped tomato and chopped sweet peppers, stirthe the tomato & peppers around vigorously bit to get them to release theirjuices and reduce the flame to a minimum
Throw in the finely choppedcarrot cubes, sweet potato, grated celeriac, tomato puree and add enough water to cover this mixture
Cook with lid on till the sweet potato and carrots begin to soften, then it’s time to toss in the cauliflower florets, season with the dry red chilli, tamarind, cracked black pepper, salt and sugar and give it a good stir
Let this cook on a low flame with lid for about 25 minutes
Keep opening the lid, stirring and adjusting the water if it becomes to run dry, we need a gravy-like consistency
When it is done, add in some finelychopped coriander. The tamarind should give it a bit of tangy twist, while the dried Kashmiri chilli gives it colour and mild heat, the sweet pepper and tomato puree work their magic together and the gravy is delicious and wholesome, what with so many veggies hidden inside!