Cauliflower Chickpea Masala

This recipe is definitely on the next level of goodness! Especially for cauliflower and chickpea lovers…It’s so flavorful, rich, and satisfying that you just can’t stop eating it…

I can assure you that you won’t have any leftovers…it’s that good!

Healthy, delicious, and balanced is what I’m all about. You can serve this as is or on a bed of rice/quinoa. You can also add tofu or tempeh for some extra protein.

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

1 tablespoon fresh ginger, minced

3 cloves of garlic, minced

1 jalapeño, chopped

2 tablespoons tandoori masala spice mix

1/4 cup tomato paste

reduced-fat coconut milk (1 can)

1 tablespoon vegetable base

1 tablespoon monk fruit sweetener or pure maple syrup

1 head of cauliflower divided into florets

2 cups cooked chickpeas

+salt

+pepper

Garnish (optional)

cilantro, chopped

Directions

Heat a cast-iron pot and add olive oil, onion, salt, and pepper. Sauté on medium heat until golden. Next add ginger, garlic, and jalapeño. Sauté for a couple of minutes and if needed add a splash of water to remove all the bits from the bottom of the pot. Then add tandoori masala seasoning, and tomato paste. Sauté for about a minute and add coconut milk, vegetable base, and sweetener. Lower the heat and let it simmer for a few minutes until boiling. Taste to check if you need to add more salt or pepper, and if the flavor is good, add the cauliflower florets and the cooked chickpeas. Let it simmer for about 20 minutes, at least until nice and tender. Garnish with cilantro and serve. You can serve it over rice or quinoa and you can also add more protein to it if you wish, such as tofu or tempeh.