Inspired by this recipe from Cook's Country, I combine cauliflower and chickpeas in a rich tomato-based sauce for an easy and satiating plant-based dish. Spiked with generous amounts of fresh ginger and garam masala, it is wonderfully warming and flavourful.
Makes 4 servings
Ingredients
1 tbsp coconut oil
½ medium head cauliflower (340 g / 12 oz, trimmed of leaves), cored and cut into ¾-inch florets
1 medium onion, finely chopped
1½ tbsp grated fresh ginger
2 garlic cloves, minced
2¼ tsp garam masala
Salt
Pepper
2¼ cups passata (tomato purée)
1 can (591 mL / 19 oz) can chickpeas, drained and rinsed
¼ cup coconut milk
Instructions
Heat oil in Dutch oven over medium-high heat until shimmering. Add cauliflower and onion; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in ginger, garlic, garam masala, ½ teaspoon salt, and ¼ teaspoon pepper; cook until fragrant, about 30 seconds. Add tomatoes and chickpeas to pot; bring to boil, then reduce heat to medium-low and simmer, partially covered, until cauliflower is tender, about 10 minutes.
Remove from heat and stir in coconut milk. Season with salt and pepper to taste. Serve.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.