If you're tired of chicken curry, try... another curry.
- 2 Tbsp garam masala
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- Dash of black pepper
- 1 yellow onion
- 3–4 cloves garlic
- ½ Tbsp grated fresh ginger
- 1 Tbsp olive oil
- 12–16 oz fresh or frozen cauliflower
- 1 15-ounce can chickpeas, drained
- 1 15-ounce can tomato sauce
- ¼ cup water
- ⅓ canned coconut milk or heavy cream
- 1½–2 cups basmati rice
- Don't forget to start the rice! (Don't forget that basmati rice uses a 1.5:1 water to rice ratio.)
- In a small bowl, mix together the spices.
- Finely dice the onion, mince the garlic and grate the ginger. If you're using fresh cauliflower, chop that up too. In a large skillet, sauté the garlic, onion, and ginger until the onions are translucent. Add the spice and cook for another minute.
- Add the cauliflower and saute for about 5 more minutes.
- Add the chickpeas, tomato sauce, and water to the skillet. Stir and simmer over medium-low heat for about 15 minutes, stirring occasionally. Perhaps put the lid on the skillet, to make sure the cauliflower cooks through. If the sauce starting getting too dry, just add a bit more water.
- After simmering, turn off the heat and add the coconut milk or cream.