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Cathie Nicolaus
 
April 12, 2019 | Recipes | Cathie Nicolaus

Cauliflower and Chickpea Masala

Bowl of Cauliflower and Chickpea Masala, filled to the brim with tasty garnish

Ingredients

•    2/3 cups dried chickpeas, cooked and drained (2 cups cooked)
•    1 large onion, diced
•    5 fresh tomatoes or 28 ounce can diced tomatoes
•    1 14 ounce can coconut milk
•    1 teaspoon sugar
•    1 Tablespoon Ghee or olive oil
•    1 teaspoon mustard seeds
•    1 teaspoon cumin seeds
•    1/2 teaspoon turmeric
•    1/8 teaspoon cayenne pepper (or to taste)
•    1 teaspoon curry powder
•    2 Tablespoons ground coriander seeds
•    1/2 teaspoon garam masala
•    lime juice and chopped cilantro for garnish
•    Salt to taste

Preparation Instructions


In deep skillet or Wok, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to pop and brown; then add onions and sauté until soft and translucent.  Add chopped tomatoes and cook until they are stewy.  Add sugar, turmeric, masala, curry, cayenne pepper and coriander; stir till completely combined.  Add Cauliflower and Chickpeas, cover and steam until the Cauliflower is just tender.  You may have to add a little water to steam.  (If not using coconut milk, let sit for 5 minutes before serving over rice.  Add salt to taste.)
If using coconut milk:  Add coconut milk and mix in well.  Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice.  Add salt to taste.  Garnish with a little lime juice and chopped fresh cilantro and enjoy with a glass of Frey Organic Pinot Grigio.

 

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