Cauliflower Tiki Masala
.jpg)
Adapted from Easy Does It by Heather Garvin, printed in House Calls, Winter 2019
Serves 4
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1-2 tablespoons garam masala
1 tablespoon fresh ginger, minced
1 teaspoon ground turmeric
1/2 teaspoon Kosher salt
1 28-ounce can diced tomatoes
1 large head cauliflower, cored and outer tough green removed
1 cup coconut milk
1 14.5 can chickpeas, drained and rinsed
Cashews for garnish
-
Heat oil in large skillet over medium high heat. Sauté onion until softened. Add in garlic, ginger and spices. Cook, stirring frequently until lightly browned.
-
Add tomatoes with juices. Cook until liquid if reduced, scraping any browned bits from pan’s bottom.
-
Add cauliflower to pan. Gently stir in coconut milk and chickpeas. Cook covered on low for 2 hours. Check from time to time to make sure there is enough liquid in pan.
-
Serve over brown rice and top with cashews.
suggestions
Cook with chicken: Cut 1 boneless chicken breast into bit size pieces and add to sauté pan with garlic and spices.
Add heat: Add 1/4 teaspoon cayenne pepper.
Make it Allium free: Omit onions and garlic and use fennel bulb, thinly sliced.