Created on: Fri Jan 10 2025 14:41:27 GMT+0000 (Coordinated Universal Time)
Ingredients:
1 head cauliflower
2 Tbsp garam masala
0.5 tsp cumin
0.5 tsp turmeric
0.5 tsp smoked paprika
0.25 tsp cayenne
0.5 tsp salt
some pepper
1 yellow onion
3 cloves garlic
0.5 Tbsp ginger
2 Tbsp olive oil
1 15oz can chickpeas
1 15oz can tomato sauce
0.25 cup water
0.3333333333333333 cup heavy cream
some rice
Instructions:
Wash and chop the cauliflower into florets.
In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
Finely dice the yellow onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for 1 minute more.
Add the cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
Add the drained chickpeas, tomato sauce, and water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
After the sauce has simmered, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.