Cauliflower Tiki Masala
Adapted from Easy Does It by Heather Garvin, printed in House Calls, Winter 2019
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.
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.