- 1 large head of cauliflower (roasted)
- 1 large head of cauliflower, sliced 1in thick like bread
- 4 medium carrots, chopped into bite size pieces (roasted)
- 1 red pepper, diced
- 1 yellow onion, diced
- 1in ginger, minced
- 5-6 cloves of garlic, minced
- 1 1/2 cup frozen peas
- 1 can of coconut milk (can use lite if you want but fat is nice since this is a vegan dish)
- Basmati Rice
Spices:
I roasted my veg for this with either Madras Curry Spice blend or Garam Masala (both Indian)
OR
Ras El Hanout in a pinch, which is usually what I pre-mix to bring up to the cottage (a North African blend, same ingredients as the Indian ones PLUS all spice and ginger, recipe here: https://www.allrecipes.com/recipe/150574/ras-el-hanout/)
-
You can roast your veg ahead of time, I usually do. Toss your cauli and carrots lightly in oil and spice mix of choice from above for 40 min until soft. 425˚F
- Start your rice.
- Sweat your onions in a large pot with a tbsp olive oil. once translucent add minced ginger and garlic and cook for 1 min.
- Add another tbsp of olive oil and add your spices to it. I eyeball these but about 2 tsps paprika, turmeric, garlic powder, 1 tsp black pepper. Bloom spices in the oil, stir when they start to bubble (do not burn)
- Add large can of diced tomatoes or four chopped tomatoes.
- 1Add tbsp soy sauce, 1 bouillon cube of your choosing, and simmer for 10 min.
- Rip or chop up your roasted cauliflower into bite size pieces and throw them into the pot with the carrots
- Add your frozen peas and can of coconut milk, bring back up to a simmer for a minute, but do not boil! (fats will separate, this is called ‘breaking’ a sauce, and it will not be creamy anymore)
- Turn off heat, stir in 1 tbsp maple syrup and 1-2 tsps vinegar (preferably white) and taste for seasoning (add salt if you need it)
- Serve with basmati rice.