Cauliflower & Chickpea Masala
Ingredients:
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2 tsp olive oil
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1/2 yellow or white onion, chopped
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2 garlic cloves, minced
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1/2 tsp ground ginger
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1/2 tsp ground cumin
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1 tsp garam masala
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1/2 tsp ground turmeric
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1/2 tsp salt
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3 cups (321 g) chopped cauliflower florets (approximately 1-inch or 2 1/2-cm pieces) (about 1/2 medium head)
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1 1/2 cups (270 g) cooked chickpeas, or one 15-oz (425-g) can chickpeas, drained and rinsed
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Half of a 14- or 15-oz (397- or 425-g) can diced tomatoes
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Half of a 13.5-fluid oz (400 ml) can coconut milk (full-fat or low-fat)
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1 cup (134 g) frozen green peas
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large pot over medium heat, heat oil. Add onion. Cook for 3–4 minutes, or until onion is clear and soft. Add garlic and ginger, and cook for another 1–2 minutes, or until garlic is fragrant.
- Stir in cumin, garam masala, turmeric and salt. When everything is evenly mixed, add cauliflower, chickpeas, tomatoes, coconut milk and peas. Bring the mixture to a boil, then lower it to a simmer. Cover the pot and simmer for 10–15 minutes, or until cauliflower is very tender.
- Check the masala for seasoning and add salt as needed. Enjoy immediately.
Notes:
Simplify this recipe: Use pre-peeled whole garlic cloves, and 3 cups (321 g) pre-chopped fresh or frozen cauliflower florets instead of chopping your own.
Storage tip: Leftover Cauliflower and Chickpea Masala will keep for up to 4 days in an airtight container in the refrigerator. Leftovers can be frozen for up to 1 month.
Reheating tip: Cauliflower and Chickpea Masala is best reheated over medium-low heat in a small saucepan with a splash of water.
Make it nightshade-free: Substitute 1 cup (240 ml) of No-Mato Sauce for the diced tomatoes.Nutrition Information Per Serving:
