In a cast iron skillet or saucepan of your choice, heat olive oil. Add onion, carrots and curry leaves (if using) and cook on low heat until vegetables are partly cooked.
Put the heat up to medium high and add, garlic, ginger and sauté to get the ginger and garlic slightly fried.
Add chili powder, turmeric powder, salt, cilantro, mint, and green chilies and cook stirring for 2 minutes.
Add prepared cauliflower and stir fry for 2 minutes on high heat.
Add ¾ cup broth, or water saving the rest for later.
Mix, cover and cook until most of the water evaporates. Fry the contents until oil separates on the sides.
Add rest of the broth, ¼ cup, and bring it back to a boil.
Add cornstarch slurry and stir to combine well. Continue to cook until sauce thickens. Turn the heat off, cover and let it rest for 10 minutes before serving.
Serve in a bowl and garnish with cilantro.
