SURPERFOOD // GINGER:
“I like to make this recipe in double batches so that I can freeze some for later and always satisfy my curry cravings.“
- 1 tbsp coconut oil
- 3 cloves fresh garlic, crushed
- 2 c diced white onion
- 1 red or green Thai chili, cracked in half
- 2 1/2 tsp garam masala
- 1 tbsp peeled and roughly chopped fresh ginger
- 2 c whole Sugar Bombs™ tomatoes, pureed in a blender
- 2 c low sodium vegetable broth
- 1 x 13.5oz can full fat coconut milk, shaken
- 4 c cauliflower florets
- 1 x 18oz can chickpeas, rinsed and drained
- 1 tsp freshly ground black peppercorns
- 3 c diced Yukon gold potatoes
- Kosher salt to taste
- 1/2 tsp lime juice
- Fresh cilantro, for garnish
- 12 Sugar Bombs™ tomatoes, quartered, for garnish
- 1 Preheat a large pot to medium high heat. Add coconut oil, followed by garlic and cook until browned, about 1 minute. Add onions and Thai chili. Don’t be shy to increase the chili amount if you like it hot. Adjust to high heat and stir occasionally until onions are browned.
- 2 Reduce heat to medium, add garam masala and ginger. Mix to coat the onions and sauté for about 30 seconds. Add pureed tomatoes, followed by vegetable broth and coconut milk. Simmer for about 5-10 minutes to thicken. Add cauliflower and chickpeas and cover the pot. Adjust heat to medium low and let it cook.
- 3 After 10 minutes, shake the pot and add potatoes and black pepper. After about 2 minutes, stir, reduce heat to simmer and cover the pot again for about 10 minutes.
- 4 After 10 minutes, remove lid and let the sauce reduce and vegetables finish cooking fully, about 15 minutes.
- 5 Remove from heat, add lime juice, and season with salt and pepper to taste. Mix to incorporate the seasonings.
- 6 Transfer to a service vessel and garnish with fresh cilantro and quartered tomatoes.
- 7 Serve with basmati rice.
Elevate your rice for an authentic taste with this simple tip. For 2 cups of rice add 1 teaspoon of whole cumin seeds in a pot and cook as usual.