CAULIFLOWER TIKKA MASALA

TOTAL TIME: 50 MINS

INGREDIENTS

• 2 tablespoons ghee (option to sub olive oil or coconut oil)

• 2 large sweet potatoes, peeled and chopped

• 1 medium yellow onion, chopped

• 1 large head cauliflower, chopped (~4 cups)

• 1 15-oz. can full-fat coconut milk

• 1 15-oz. can tomato sauce

• 2 tablespoons garam masala

• 1 teaspoon ground ginger

• 1 teaspoon turmeric

• 1/8 teaspoon cayenne pepper

• 1/2 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground chipotle powder

• 6 cloves garlic, minced

• 1 tablespoon maple syrup

• 1 15-oz can garbanzo beans

• 10 oz. frozen English peas, uncooked (1.5 cups)*

METHOD

1. Place olive oil in a large pot and heat over medium/high heat. When olive oil is fragrant, add the sweet potatoes to the pot.

2. Cover pot and let sweet potatoes saute for 6-8 minutes, stirring every two minutes.

3. Add onion and cauliflower to the pot and let cook for 2-3 minutes.

4. Add the rest of the ingredients to the pot, mix well, and bring to a boil.

5. Turn heat to low and let simmer for 15-20 minutes.

6. Serve over brown rice and enjoy!

TIPS & NOTES

*If using frozen peas, add right at the end.