CAULIFLOWER TIKKA MASALA


TOTAL TIME: 50 MINS


INGREDIENTS

  • 2 tablespoons ghee (option to sub olive oil or coconut oil)

  • 2 large sweet potatoes, peeled and chopped

  • 1 medium yellow onion, chopped

  • 1 large head cauliflower, chopped (~4 cups)

  • 1 15-oz. can full-fat coconut milk

  • 1 15-oz. can tomato sauce

  • 2 tablespoons garam masala

  • 1 teaspoon ground ginger

  • 1 teaspoon turmeric

  • 1/8 teaspoon cayenne pepper

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground chipotle powder

  • 6 cloves garlic, minced

  • 1 tablespoon maple syrup

  • 1 15-oz can garbanzo beans

  • 10 oz. frozen English peas, uncooked (1.5 cups)*

METHOD

  1. Place olive oil in a large pot and heat over medium/high heat. When olive oil is fragrant, add the sweet potatoes to the pot.

  2. Cover pot and let sweet potatoes saute for 6-8 minutes, stirring every two minutes.

  3. Add onion and cauliflower to the pot and let cook for 2-3 minutes.

  4. Add the rest of the ingredients to the pot, mix well, and bring to a boil.

  5. Turn heat to low and let simmer for 15-20 minutes.

  6. Serve over brown rice and enjoy!


TIPS & NOTES

*If using frozen peas, add right at the end.

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