A less than 30 minutes recipe. It doesn't require a lot of preparations or ingredients and comes together so easily. his super easy, ultra creamy, and heavily spiced vegan Indian Massala will be your new favorite weekday lunch!It's very fridge friendly and the flavors hold up perfectly for up to 5 days, which make it perfect for meal preps!
Servings 4servings
Ingredients
for the massala
2tbspgaram massala spices mix(see notes)
1/2tspcumin powder
1/2 tspturmeric
1tbspsweet paprika pepper
1/2tspchili flakes(see notes)
1tspcinnamon powder
1tspcoriander powder
1tspgloves powder
1tspsalt
5podscardamom
1/2tbspfenugreek seeds
1/2tbspcoriander seeds
1/2 tbsp mustard seeds
1bigonion cut into wedges
5clovesgarlicminced
1/2tbspfresh gingerfinely minced
2tbspgrape seed oil
1cupchickpeas, cooked and drained (see notes)
1cup tomato puree (see notes)
1tbsp tomato paste
1/3cup water
200gcoconut milk (1 can)
400gcauliflower floretswashed and cut into small florets
for the cashew rice :
1/4cup cashew nuts roughly chopped
1/2tbspgrape seed oil
1cupbasmati white rice
Instructions
for the massala
slam the cardamom pods open with the side of a large knife.pop them in a skillet on medium heat with the fenugreek, coriander and mustard seeds.add all the remaining spices and roast until you began to smell the aromas.
add the oil , onion , garlic and ginger and cook on medium heat until the onion are soft.
add the cauliflower and saute for 5 minutes until the cauliflowers florets are all coated with the spices.
add the chickpeas, tomato puree, tomato paste and water and combine all together.bring the pot to boil and lower the heat to the minimum , cover the pot and let it simmer for 15 minutes.if the water dry before the 15 minutes add little bit more not more than 1/2 cup , until the cauliflower started to soften but not over cooked that falls apart.
turn off the heat and immediately poor over the coconut milk and mix it all together well. cover the pot and let it steam for 15 minutes covered with the heat off before serving.
for the cashew rice
over medium heat heat the oil and a deep pan , add the cashew and sautee until they have a golden brown color. add the rice and mix it all together. and add 2 cups of hot water , season with salt when it start to boil, simmer to the lowest heat cover and cook for 12 minutes. after 12 minutes turn off the heat and let it steam covered for 10 min. remove the cover fluff it with a fork .
serve the cauliflower massala with some warm rice aside and enjoy!
Notes
garam masala is an Indian spices mix that you can find at any grocery store in Indian food section, but if you couldn’t find it just replace it with a mixture of (1/2 tsp. Turmeric, ½ tsp. cumin powder, 1 tsp. coriander powder, ½ tsp. Black pepper, ½ tsp. nutmeg, 1 tsp. ginger powder, 1 tsp. garlic powder)
if you don’t like spicy food at all you can substitute the red chili flakes with some sweet chili pepper or paprika, and you even make it more spicy by adding some more red chili flakes.
if you don't cook your chickpeas at home usually you can easily use a store bought can
Tomato purée is a thick liquid made by cooking and straining tomatoes. The difference between tomato paste, tomato purée, and tomato sauce is consistency; tomato puree has a thicker consistency and a deeper flavour than sauce. The definitions of tomato purée vary from country to country.but what you are looking for whatever it is called in your country it is basically is puréed cooked tomatoes with a little salt.