Joanna and I tried this recipe tonight. The guys wouldn't want it if they were home because there is no meat in it but we like vegetarian and vegan recipes. So thanks to Hello Fresh, we enjoyed this wonderful, flavor filled dinner! SOOOOOO good!!!
Cauliflower & Chickpea Tikka Masala
Prep Time: 10 minutes | Cook Time: 30 minutes | Difficulty: Easy | Servings: 4
Ingredients:
20 oz. Cauliflower florets, cut into bite sized pieces
1 yellow onion
2 cans chickpeas, drained, saving 1/2 cup of liquid
1/2 oz. Cilantro, chopped
2 Tbsp. Curry powder
1 cup jasmine rice
1 tsp. Garam masala
10 oz. Curry sauce base
4 tbsp. Yogurt
Directions:
1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. Cut cauliflower florets into bite-size pieces if necessary. Half, peel and finely dice onion. Drain chickpeas, reserving 1/2 cup liquid. Pick cilantro leaves from stems and chop.
3. In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple of big pinches of salt until coated. Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.
4. In a small pot, cook rice according to package directions. Keep covered off heat until ready to serve.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add chickpeas and the garam masala; cook, stirring occasionally until fragrant, 1-2 minutes.
6. Stir in curry sauce base, reserved chickpea liquids 1 tsp. Sugar, 1/2 cup water to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat; stir in 4 Tbsp. butter until melted. Taste and season with salt and pepper.
7. Fluff rice with a fork. Divide between one side of each bowl. Serve tikka masala next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.
Source: Hello Fresh
1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. Cut cauliflower florets into bite-size pieces if necessary. Half, peel and finely dice onion. Drain chickpeas, reserving 1/2 cup liquid. Pick cilantro leaves from stems and chop.
3. In a medium bowl, toss cauliflower with a large drizzle of olive oil, curry powder and a couple of big pinches of salt until coated. Spread cauliflower out on a baking sheet; roast on top rack until tender, 20-25 minutes.
4. In a small pot, cook rice according to package directions. Keep covered off heat until ready to serve.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add chickpeas and the garam masala; cook, stirring occasionally until fragrant, 1-2 minutes.
6. Stir in curry sauce base, reserved chickpea liquids 1 tsp. Sugar, 1/2 cup water to pan with chickpeas. Cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat; stir in 4 Tbsp. butter until melted. Taste and season with salt and pepper.
7. Fluff rice with a fork. Divide between one side of each bowl. Serve tikka masala next to rice. Arrange cauliflower in the middle. Drizzle with yogurt. Sprinkle with cilantro leaves and serve.
Source: Hello Fresh
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