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Masala Cauliflower Stew
From Statesboro Market2Go
<p>A spicy stew that’s perfect to ward off the chill of winter! This recipe is tagged as vegan because it can be easily prepared as such by using coconut oil and omitting yogurt when serving. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: familystylefood.com (Entered by Ariana Giddens)
Serves: 6
Vegan!
Ingredients
FOR THE SPICE BLEND:
2 tablespoons
Long grain white rice
2 tablespoons
Sweet paprika
1 tablespoon
Ground cumin
1 tablespoon
Ground coriander
1/4 to 1/2 teaspoon
Cayenne pepper
FOR THE STEW:
3 tablespoons
Ghee or butter
OR coconut oil
4 cups
Cooked chickpeas
1 cup
Tomato puree
2 tablespoons
Tomato paste
4 cups
Vegetable broth
1 tablespoon
Salt
3 ounces
Spinach
1
Onion (chopped
1 tablespoon
Grated fresh ginger
3 cloves
Garlic (grated)
1
Serrano or jalapeno pepper (chopped)
1 1 1/2 pound head
Cauliflower (cut into bite-sized pieces)
FOR SERVING:
Plain yogurt
Chopped fresh cilantro
Step by Step Instructions
- Using a spice grinder, pulse the rice, paprika, cumin, coriander and cayenne in a spice grinder until the rice is powdered.
- Heat the ghee, butter or oil in a large pot or Dutch oven over medium heat, then add the onion, ginger, garlic and chili and cook 2-3 minutes. Stir in the spice blend and stir until well coated.
- Add the cauliflower pieces, chickpeas, tomato puree, tomato paste, and vegetable broth, and salt. Stir well, bring to a simmer, lower the heat, cover the pan, and cook for 20 to 25 minutes.
- Add the spinach and cook to let the leaves wilt. Serve warm topped with plain yogurt and/or fresh cilantro if desired.