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cauliflower_chickpea_masala

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Cauliflower Chickpea Masala

Ingredients

  • 2 medium onions, chopped
  • 2 T. olive oil
  • 6 cloves of garlic, chopped
  • 4 T. garam masala
  • 1 t. cumin
  • 1 t. turmeric
  • 1 t. smoked paprika
  • 1/2 t. cayenne
  • salt and pepper to taste
  • 1 T. grated ginger
  • 1 jar mild tomato sauce (24 oz.)
  • 1/2 c. water
  • 1 c. heavy cream
  • 1 head of cauliflower, chopped into bite-sized pieces
  • 2 cans chickpeas, drained

Directions

  1. Chop the onion and garlic and set aside. Chop the cauliflower into bite-sized pieces and microwave for 5 minutes to soften.
  2. Prepare the spice mixture (garam masala, cumin, turmeric, spoked paprika, cayenne, salt and pepper). Set aside.
  3. Cook the onions in olive oil until soft and slightly browned. Add the garlic and cook for 30 sec. Add the spice mixture and stir until onions are well coated and spices are fragrant. (spices may stick to the side of the pan slightly – don't worry about this as they will loosen up when the rest of the liquid ingredients are added)
  4. Add the ginger, tomato sauce, water and heavy cream to the saucepan. Stir until ingredients are well combined, scrapping down the sides and bottom of the pan to loosen and incorporate the spices.
  5. Add the cauliflower and chickpeas and stir until they are well coated with the sauce. Simmer on low heat for 15 min., stirring occasionally.
  6. Serve with rice.

Notes

  • If you would like to make this recipe vegan, I would substitute coconut milk or coconut cream for the heavy cream.
  • To make this in a crockpot, skip microwaving the cauliflower at step one. Proceed with steps 2-4, then throw the onion mixture (along with the tomato sauce and heavy cream), chickpeas and cauliflower in a crockpot on low for ~4 hours.

Source

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cauliflower_chickpea_masala.txt · Last modified: 2023/04/26 08:23 by karin