Cut onion in half. Set one half aside. Coarsely chop the other half and place in the bowl of a food processor.
1 inch of ginger, peeled
2 cloves garlic
10 sprigs of cilantro or parsley
1 tablespoon olive oil
Add ginger, garlic, cilantro/parsley, and olive oil to food process. Process on high until fully combined and smooth, about 1 to 2 minutes. Set aside.
remaining onion, finely chopped
1 tablespoon olive oil
In a large cast iron pot or Dutch oven, heat olive oil over medium heat. Finely chop onion and cook in pot. Cook until translucent, about 5 minutes.
2 teaspoons of garam masala
1 teaspoon of paprika
1 teaspoon of salt
½ teaspoon of cumin
¼ teaspoon of ground cinnamon
While onion begins to cook, add spices to pot and stir to combine. Cook until fragrent, about 3 to 5 minutes.
reserved onion-ginger puree
15 ounce canned plum tomatoes, not drained
15 ounce can of tomato sauce
7.5 ounces (½ can) full fat coconut cream or coconut milk
¼ cup heavy cream or vegan yogurt
Add reserved onion-ginger puree, plum tomatoes, tomato sauce, coconut cream/milk, and cream/yogurt. Increase heat to medium-high, stir, and cook for an additional 5 minutes.
½ head of cauliflower, chopped into bite sized pieces
3 large carrots, peeled and finely chopped
Add cauliflour and carrots to pot. Bring to a simmer and reduce heat to simmer. Cook for 20 minutes, uncovered.
15 ounce can of chickpeas, drained and rinsed
1 cup of frozen peas
7.5 ounces (½ can) full fat coconut cream or milk
Once the veggies are tender, add in chickpeas, frozen peas and coconut cream/milk. Cook until peas and chickpeas are tender, about 5 additional minutes.
Serve with rice.
From MakeBetterFood.com. . (makebetterfood.com/recipes/veggie-tikka-masala/). Adapted from Food with Feeling.
7.5 ounces (½ can) full fat coconut cream or coconut milk
¼ cup heavy cream or vegan yogurt
½ head of cauliflower, chopped into bite sized pieces
3 large carrots, peeled and finely chopped
15 ounce can of chickpeas, drained and rinsed
1 cup of frozen peas
7.5 ounces (½ can) full fat coconut cream or milk
5/
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1 user.
If serving with rice, begin cooking that first.
Cut onion in half. Set one half aside. Coarsely chop the other half and place in the bowl of a food processor.
Add ginger, garlic, cilantro/parsley, and olive oil to food process. Process on high until fully combined and smooth, about 1 to 2 minutes. Set aside.
In a large cast iron pot or Dutch oven, heat olive oil over medium heat. Finely chop onion and cook in pot. Cook until translucent, about 5 minutes.
While onion begins to cook, add spices to pot and stir to combine. Cook until fragrent, about 3 to 5 minutes.
Add reserved onion-ginger puree, plum tomatoes, tomato sauce, coconut cream/milk, and cream/yogurt. Increase heat to medium-high, stir, and cook for an additional 5 minutes.
Add cauliflour and carrots to pot. Bring to a simmer and reduce heat to simmer. Cook for 20 minutes, uncovered.
Once the veggies are tender, add in chickpeas, frozen peas and coconut cream/milk. Cook until peas and chickpeas are tender, about 5 additional minutes.
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