Cauliflower & Chickpea Masala
This deliciously rich chickpea masala is packed full of nourishing plant-based goodness. Serve with a side of fluffy jasmine rice or your favourite naan bread.
Ingredients
1 Tbsp Chantal Organics Olive Oil- 1 brown onion
- 3 cloves garlic
- 5cm piece fresh ginger
- 1/2 cauliflower head
- 1 red or orange capsicum
- 1 carrot
- 1/2 cup water
- 2 Tbsp curry powder
- 2 Tbsp Chantal Organics Almond Butter
- 1/2 jar Chantal Organics Tomato Paste
- 1 can Chantal Organics Chopped Tomatoes
- 1 can Chantal Organics Coconut Milk
- 1 can Chantal Organics Chickpeas
- Salt + pepper
- To Serve
- Spring onions, finely sliced
- Naan bread
- jasmine rice
instructions
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Step 1.
Prep the veggies: finely chop the onion, crush the garlic, grate the ginger, cut the cauliflower into florets, slice the capsicum, peel and slice the carrot.
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Step 2.
Heat oil in a large pan and add the onion. Cook, stirring occasionally, until it begins to soften. Stir in the garlic and ginger, and cook for another minute.
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Step 3.
Add the cauliflower, capsicum and carrots along with 1/2 cup of water to deglaze the onion juices from the bottom of the pan, and continue to cook over medium heat.
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Step 4.
In a bowl combine the curry powder, almond butter, tomato paste and chopped tomatoes. Stir to combine then add to the pan along with the coconut milk and drained chickpeas.
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Step 5.
Bring to a simmer, then leave on low heat for 45 minutes, or until cauliflower is cooked through. Season with salt and pepper.
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Step 6.
Garnish with chopped spring onions or fresh herbs of choice, and serve warm with a side of naan bread or fluffy jasmine rice.
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Chantal Organics Products used
