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1.Heat oil in large saute pan. Add cumin seeds if using. When they sizzle, add the asafetida if using.
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2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned.
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3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside.
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4. When the onions are browned, add minced garlic and stir for 30 seconds.
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5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter.
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6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into 1/2 inch pieces. Break up the cauliflower into florets.
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7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes.
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Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe.
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Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.
