This is a meat free take on the popular Chicken Tikka Masala dish - great flavors!
Marinade:
You need:
1/2 head of cauliflower cut into medium size pieces
3 tablespoons low fat yogurt
1 inch piece of fresh ginger, finely chopped and crushed
1 teasp. chili powder
1 tablespoon lemon juice
1 teasp. garam masala
1 teasp. paprika powder
1 teasp. salt
1/4 teasp saffron
Boil the cauliflower at medium heat for 8-10 minutes and cool down for a little bit.
In the meantime, mix everything else together in a bowl.
add cauliflower to the marinade and mix until all covered
leave in the fridge for 2-3 hrs
Sauce:
You need:
1 tablesp. oil
1 tablesp. ghee
3 cloves
3 cardamom seeds
1 inch piece cinnamon stick
1 onion finely chopped
1 teasp. Ginger & garlic finely chopped and made into a paste
Marinaded cauliflower from before
1 leek chopped
2 tomatoes finely chopped
1 teasp. cumin powder
1 teasp. coriander powder
salt to taste
2-3 cups (or more if desired) chicken or vegetable stock
2 medium size carrots chopped
1 cup presoaked Mung beans (if you cant find Mung beans use Garbanzo beans)
1-2 green Serrano chili peppers
fresh chopped coriander leaves for garnish
Put oil and ghee in a large pot at high heat. Add cloves, cardamom & cinnamon stick and follow with onion and ginger & garlic paste. (Note that Cloves can burst when added to the hot ghee so keep your distance)
Add marinaded cauliflower and turn down heat to medium and sauté for a few minutes.
Add Leeks and tomatoes and cook for another 3-5 minutes
Add cumin coriander salt and stir
Add carrots, beans, chili pepper and stock and let simmer for medium heat 15 minutes
Serve with brown rice and garnish with coriander
Note: use the fresh chili peppers to taste. I have young children and so only use between 1/2 - 1 pepper (all depending on size), make sure I completely de-seed it and chop it up
The amount of stock completely depends on your preference. If you like a runny sauce feel free to add more and if you like it really thick add less
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