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20min • prep • 45min • cook
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Not too hard!

Cauliflower & Chickpea Masala

0/5 (1)



  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Chantal Organics Products used

Extra Virgin Olive Oil
Almond Butter
Tomato Paste
Chopped Tomatoes
Coconut Milk

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