Indian cuisine at its finest! A simple vegetarian dish of chickpeas + cauliflower simmered in a thick, creamy, spicy, tomato sauce. The sauce clings to the chickpeas. Each bite is bursting with flavour.
It’s hard to hold back on seconds with this dish!
Adjust the heat by adding more/less cayenne + chilli flakes.
Serve this up with freshly steamed basmati rice + a dollop of coconut yoghurt on top.
2 tbsp garam masala
1 tsp cumin ground
1 tsp turmeric ground
1/2 tsp paprika
1 tbsp ghee
1/2 brown onion finely diced
3 cloves garlic finely diced
1/2 inch grated ginger
1/2 cauliflower cut into bite sized pieces
400g organic diced tomatoes
1/2 cup water
1 bay leaf
400g organic cooked chickpeas
1/2 lemon juice
2 heaped tbsp plain coconut yoghurt or, 1/2 cup of coconut cream
fresh coriander leaves
*extra plain coconut yoghurt
In a small bowl, combine the spices to make the masala spice mix. Set aside.
Gently heat the ghee in a heavy based pan + add the onion. Cook until translucent, then add the garlic + ginger. Sauté for a minute or so.
Add the masala spice mix to the pan + cook until fragrant (around a minute).
Add the cauliflower to coat in the spice mix well. Sauté for a couple of minutes.
Add the diced tomatoes + water. Stir well. Add the bay leaf. Simmer for around 15 mins.(add a little extra water if necessary, if the sauce becomes too dry while simmering).
Add the chickpeas + stir well. Cook for a further 10 mins, or until the cauliflower is tender (the chickpeas should also be tender, but still keep their texture).
Taste + season. Squeeze the lemon juice in + add the yoghurt. Stir.
Scatter with chilli flakes + fresh coriander leaves.