Ingredients

The following ingredients have 4 Servings
  • 1 14 ounce can diced tomatoes OR 2 small ripe tomatoes, seeded
  • 1 medium onion, (quartered)
  • 4 garlic cloves
  • 1 inch piece fresh ginger, (peeled)
  • 1 14 ounce can full-fat coconut milk
  • 2 tablespoons garam masala
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 teaspoon Asian chili paste or hot sauce of choice, (or to taste - I used sambal oelek)
  • 1/2 teaspoon salt, (or to taste)
  • 1/2 teaspoon black pepper
  • 2 teaspoons vegan granulated sugar, (optional, just if you feel like the tartness needs balancing)
  • 3 cups cauliflower florets, (about 1/2 large crown)
  • 1 (14 ounce) can chickpeas, (rinsed and drained)
  • 1/2 cup chopped zucchini, (about 1/2 medium zucchini)
  • 1 cup frozen peas, (thawed)
  • 1/4 cup roasted and salted cashews,
  • 1/4 cup chopped fresh cilantro

Instruction

  • Place the tomatoes, onion, garlic and ginger into a blender or food processor. Puree until smooth, stopping to scrape down the sides of bowl as needed.
  • Transfer the tomato mixture to large saucepan. Add the coconut milk, garam masala, paprika, lemon juice, chili paste or hot sauce, salt and pepper. Taste-test and add sugar if needed. Stir to blend and place over medium-high heat. Add the cauliflower and chickpeas and bring to a simmer. Lower heat and allow to simmer, uncovered, until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally.
  • Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
  • Divide onto plates or bowls and top with cashews and cilantro. Serve with rice.