Indian food is a popular takeout order at my house. Those beautiful spices, complex flavors, and the abundance of vegetarian options make it a go-to. I’ve also found that Indian dishes are a success in the home kitchen as well. With the right spices, the recipes are surprisingly simple, and the whole family enjoys them. This week, we recipe-tested this roasted Garam Masala Cauliflower and served it alongside a Sweet Potato & Chickpea Curry. The result? The perfect dinner for a cold and rainy day; so good I even ate the leftovers the same day!
Garam Masala Cauliflower
1 medium head cauliflower, broken down into florets
2 tsp. garam masala seasoning blend
1 tsp. sea salt
1/2 tsp. cumin
2 T. nutritional yeast
generous glug of olive oil
Preheat oven to 420 degrees. Line baking sheet with parchment.
In a medium mixing bowl add cauliflower florets, mix in a generous glug of olive oil along with all seasoning. Use clean hands and toss florets to coat really nicely with all seasonings.
Arrange evenly on the baking sheet, spreading out in a flat layer so cauliflower will roast, not steam or become mushy. Place in pre-heated oven for approximately 20 minutes. Until cauliflower is cripy and golden on the edges and fork tender.
While cauliflower roasts, make your curry…
Sweet Potato, Lentil & Chickpea Curry
Makes 3-4 servings
2 T. extra virgin olive oil
1 small white onion, thinly sliced
1 T. grated/minced ginger
1 ½ tsp. sea salt
1 large sweet potato, peeled and cut into 1 inch cubes
2-3 T. yellow curry spices
½ cup red lentils
1 cup cooked and drained chickpeas
3 cups organic vegetable or chicken broth
2 tsp. coconut aminos
1 T. tomato paste
1 cup organic coconut milk (full fat or coconut cream)
Juice of 1 lime
Optional: serve alongside with fresh cilantro, or kefir
Heat a medium pot or high-sided saute pan over medium heat. Add the onions, ginger, and sweet potato with sea salt and saute until onions begin to soften (about 3 minutes). Add the curry seasoning along with the lentils, chickpeas and vegetable broth.
Bring to a boil, stirring in the coconut aminos and tomato paste. Place lid on pot and reduce heat to low. Cook on low for about 15-20 minutes until lentils are cooked throughout and sweet potatoes are tender.
Remove lid, stir in the coconut milk and fresh squeeze of lime juice. Adjust salt and serve alongside greens or basmati rice.