I am half Indian so growing up, we ate a lot of Indian food and food with Indian spices so as an adult a lot of these recipes are stored in my mind since they have been verbally passed down from my aunties. As an adult, I make a lot of Indian food because of the health value of the herbs and spices and because it literally feels cozy to my tummy. This week, I tried to measure out the ingredients as I cooked one of my fave dishes Vegan Cauliflower Tikka Masala…ultimately I always taste test as I go and add a dash of this of that to get the taster right. Here goes:
What You Need:
- 1 head of cauliflower
- 1/2 bag of frozen peas
- Chopped mushrooms
- 1 can of garbanzo beans
- 1 shallot
- 1 heaping tbsp of minced garlic
- 2 tbsp coconut cream
- 1 can of tomato sauce
- Turmeric
- 1/4 c water
- Tiny cut of vegan butter
- Ginger
- 2 tbsp curry powder
- 1 tbsp Garam Masala
- Dash of Sumac, Salt and Pepper
How to Make It:
- Cut cauliflower into florets and steam in one large pot
- In a large skillet, add olive oil as well as minced garlic and diced shallot to sauce until golden brown
- Add chopped mushrooms into pan and saute
- Add in frozen peas and cook until thawed
- Open can of tomato sauce and pour in…lower heat to low
- Add in can of drained garbanzo beans
- Add in curry powder, garam masala, dash of ginger and turmeric and sumac
- Stir gently
- Add 1/4 c of water
- Add coconut cream and vegan butter and wait for it to melt
- Add Steamed Cauliflower to pan and mix gently
- Let sit on stove for 5 min on low heat
Serve over a bed of rice or with Naan and ENJOY!