All you are going to need this fall is a warm blanket and this comforting Masala.
Creamy and packed with flavour – this is my new favourite dinner! This will be getting added to my weekly rotation and feel free to switch us the vegetables and legumes if you please!
You also have the option of making this recipe VEGAN: by switching out the cream for a can of coconut milk (not the non-dairy drink).
- 2 Tbsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
- Freshly Cracked Pepper
- 1 yellow onion
- 3 cloves garlic
- 1/2 Tbsp grated fresh ginger
- 2 Tbsp olive oil
- 2 cups cauliflower florets
- 1 cup frozen peas
- 1 can tomato sauce
- 1/4 cup water
- 1/3 cup heavy cream or 1 can of full fat coconut milk
- salt to taste
How to make it
- In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
- Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
- Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
- Add the peas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
- After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.