1 tbsp vegetable oil
As I was breaking my head of cauliflower into florets, I realized that it was a huge head of cauli, so I only used half of it. In addition, I added one small potato (diced, with the skin - to remove it is a sin!) at the same time as the onion, and a small green pepper when I added the cauli.
Perhaps I didn’t have the heat high enough, but it took much longer than 10-12 minutes for the cauliflower to be done.
Might I suggest adding some extra firm tofu? Maybe some chickpeas too. If you wanted to be fancy with the thing, a slight char on the cauliflower would add something to the dish - perhaps this could be accomplished with a few minutes of broiling the cauliflower before adding it to the recipe.
The recipe couldn’t be much simpler. The end result was pretty. Although it didn’t have the complexity of some of the Indian dishes I completely adore, it was quick and satisfied my need for Indian food, and it was really quite tasty.