Author: Alex @plantbased.traveler
Ingredients:
4 cups Chickpeas cooked & Split
2 cups Riced Cauliflower
1 medium ONion
4 cloves Garlic
1/2 inch piece Ginger
1 cup Tomatoes crushed
3 cups Water or vegetable broth
1 Jalapeno
1/2 tbsp Oil
2 tbsp Garam Masala
1 tsp Turmeric
1/2 tsp CUmin
1/2 tsp Chili Pepper
1/4 tsp Cardamom
Salt & Black Pepper to taste
Basmati Rice as needed, cooked
Instructions:
Finely dice onion and jalapeño and grate ginger and garlic. Heat up oil in a large pot and fry onions until golden and fragrant. Add garlic, ginger and jalapeño and keep cooking for another 2-3 minutes.
Add spices to the mix and keep stirring for another minute. Add crushed tomatoes, chickpeas and cauliflower (I used frozen). Pour in 3 cups of water/broth and bring to a boil. Turn down heat and let simmer for about 20 minutes.
Serve with Basmati rice and a bit of fresh lime or lemon juice on top and enjoy!
Finely dice onion and jalapeño and grate ginger and garlic. Heat up oil in a large pot and fry onions until golden and fragrant. Add garlic, ginger and jalapeño and keep cooking for another 2-3 minutes.
Ingredients
Instructions
Add spices to the mix and keep stirring for another minute. Add crushed tomatoes, chickpeas and cauliflower (I used frozen). Pour in 3 cups of water/broth and bring to a boil. Turn down heat and let simmer for about 20 minutes.
Serve with Basmati rice and a bit of fresh lime or lemon juice on top and enjoy!
