- 1 large head cauliflower trimmed
- 1 lb gold potatoes2 cups 1 1/2 inch potato pieces
- 3 medium onions, chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and grated (use microplane)
- 2 tsps coriander
- 2 tsps ground cumin
- 1/4 tsp cardamom
- 1 tsp curry powder
- 1 tsp turmeric
- pinch of dried red pepper flakes
- 2 star anise or use 1 tsp fennel seeds
- 1 (28 oz) can chopped tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups veggie broth
- 1 cup frozen organic peas
- 1 T garam masala spice
- 3/4 cup light coconut milk
- 1 bunch of cilantro, chopped
- kosher salt
- freshly ground black pepper
Cut cauliflower into small florets. Cut potatoes into 3/4-inch pieces. Place both in cold water in a large pot and, season with salt, and bring veggies to a good rolling boil. Once boiling, remove from heat immediately, drain the cauliflower and potatoes and place the colander over the pot to stay warm while you prepare the other ingredients.
Add a little veggie broth (about 1/4 cup) to a large pot and add the onions, garlic, and ginger. Saute for about 8 minutes, stirring often to make sure it doesn't burn. Spritz with additional broth, as needed, to prevent burning.
Add the coriander, cumin, cardamom, anise star or fennel, red pepper flakes, and tumeric, stir often for another 2 minutes. Then add the tomatoes (undrained) and the chickpeas. Stir the mixture together.
Add the veggie broth (or water) - the broth should reach the top of the veggie mixture. Bring to a low simmer.
Simmer for 10 minutes till the cauliflower and potatoes are fork tender.
Stir in the peas, garam masala, and coconut milk and simmer for another 10 minutes. Season well with salt and pepper. Taste for seasonings and adjust as needed.
When done, stir in 1/2 to 3/4 cup chopped cilantro.
Serve with brown rice of your choice, and maybe even some homemade Naan bread.
This recipe makes 6 servings. Can be doubled for a crowd!