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CAULIFLOWER CHICKPEA TIKKA MASALA
Recipe:
Ingredients:
1 tablespoon olive oil
1 white onion, finely chopped
2 garlic cloves, minced
1 tablespoon freshly grated ginger
1/2 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon turmeric
pinch of cayenne pepper or to taste
salt and pepper, to taste
1 1/2 cups finely diced tomatoes
1/2-3/4 cup coconut milk
2 cups cauliflower florets
3/4 cup cooked or canned chickpeas
fresh parsley or coriander, for garnishing
chili flakes, for garnishing
cooked rice, for serving
naan, for serving
Method:
In a frying pan heat oil over medium heat, add the onions and garlic. Cook for 3 minutes, until onions are golden brown. Add ginger, garam masala, cumin, curry powder, turmeric, cayenne, season to taste and cook for 1 minute. Add in tomatoes and coconut milk, stir to combine. Add cauliflower florets and chickpeas. Bring curry to a simmer and cook uncovered for 20 minutes, until cauliflower is soft and the curry is creamy. Add more coconut milk if your curry is getting too thick. Serve warm with rice and naan, garnished with parsley/coriander and chili flakes. Enjoy right away!
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