Cauliflower & Coconut

1 medium head of cauliflower, cut into bite-size pieces
8 roma tomatoes, cut into bite-size pieces
1 large yellow onion, diced
6 cloves garlic, finely minced
4 tablespoons vegetable oil
1 teaspoon tumeric
2 tablespoons coriander
2 tablespoons ginger
1 tablespoon cumin
1 tablespoon crushed red pepper
1/2 teaspoon ground black pepper
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups dried and shredded unsweetened coconut

1. Toast the coconut in a frying pan, stirring frequently, until lightly browned. Remove from the pan and set aside.
2. Heat the oil in a wok or large pot at medium heat, add the onions, and stir occasionally for 2 minutes.
3. Add the garlic, tumeric, coriander, ginger, cumin, red pepper, and black pepper and mix well. Continue stirring for 3 minutes, adding more oil or water if the spice mixture begins to burn.
4. Add the cauliflower and water, mix well, and cover. Continue cooking for 10 minutes, stirring every few minutes and adding more water if the bottom of the pot gets dry.
5. Add the tomatoes, salt, and sugar, and mix well. Continue cooking for 5 minutes or until the tomatoes and cauliflower are well cooked, stirring ever few minutes.
2. Add half of the coconut, mix well, and turn off the heat. Serve over basmati rice and sprinkle the remaining coconut on top.