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I subscribe to different blogs, one being The Feedfeed, and when this recipe popped into my Inbox, I just had to try it!
I loved this! It was so easy to make and didn’t take long at all. It’s loaded with ground spices and is a perfect way to add vegetables and plant protein in your diet.
It has a little ‘kick’ to it, so adjust the cayenne pepper if you’re not partial to a little ‘heat’.
This is wonderful over steamed rice as a meal or serve it as a side dish!
Serves 2-4 (as a main meal, more as a side dish)
Add garlic, onion and ginger to a food processor and process until coarsely chopped.
In a large, heavy bottomed pot, heat oil over medium heat. Add bay leaves and cumin seeds. Sauté for 30 seconds. Add garlic, onion and ginger and sauté until lightly golden brown, about 8 minutes.
Add turmeric, cayenne, coriander, ground cumin and black pepper and sauté for about 3 minutes then add crushed tomatoes and stir to mix well.
Simmer over medium heat until the oil separates, and the paste is brown, about 5 minutes. Use a wooden spoon to scrape any brown bits off the bottom of the pot.
Reduce heat to low and add cauliflower, coconut milk and kosher salt. Stir to combine. Cover and simmer for 10 minutes. Add chickpeas and cook uncovered for 5 minutes. Mix everything to incorporate well.
Remove from heat and add lime juice and garnish with cilantro. Serve with steamed rice.