This is a great recipe to get comfortable with! It can be a regular menu item, as it can so easily be made with any number of different veggies in your fridge or freezer. It comes together quickly and tastes rich and delicious without any dairy. Enjoy a warming bowl of goodness and soak up the sauce with some easy homemade naan!
This version is tasty and satisfying with cauliflower, carrots and peas as the central veggies. This is also wonderful with butternut squash or sweet potato and I often add a can of drained chickpeas or lentils. The warm tomato spice base and the coconut milk make this irresistible!
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 1 large onion
- 3 cloves garlic
- 3 Tablespoons almond butter adds a wonderful flavour and richness
- 2 Tablespoons garam masala
- 1 Tablespoon freshly grated ginger
- 1 teaspoon salt
- 1 teaspoon chile powder
- 1 teaspoon cumin
- 1/2 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper or more for the heat-lovers!
- 1/4 teaspoon cinnamon
- 4 cups tomatoes or two large cans
- 3 cups cauliflower chopped
- 3 large carrots chopped
- 1 cup peas frozen is fine!
- 1 can coconut milk The full fat one makes a creamier sauce.
- 1 can chickpeas or lentils rinsed and drained. Optional but adds great, inexpensive nutrition.
Ingredients
|
Rate this recipe!
|
Instructions
- Heat a large pot with a little oil.
- In your food processor, process your onion and garlic until chopped finely. (Much easier and faster than chopping!) Cook in your hot oil until translucent. (Don't let it brown, as garlic can get bitter when overcooked.)
- Stir in the almond butter and all the dry spices. Stir and cook for a few minutes to bring all your spices to life! The almond butter adds a lovely richness and protein!
- Process your tomatoes until smooth. I use my frozen ones, but the canned ones would be fine!
- Add your smooth tomatoes to the pot and stir to create a delicious sauce!!
- Stir in your chopped veggies. Cook for a few minutes until softened.
- Add your frozen peas and the coconut milk and simmer to blend all the flavours. At this point, feel free to add a can of chickpeas or lentils. Add more salt, pepper, or extra cayenne as desired!
- If you want more sauce, add extra coconut milk or water. Serve on a bed of brown rice or quinoa. Enjoy with some easy, homemade naan!
- I like to serve this sprinkled with chopped cashews and some pineapple tidbits. This adds a great crunch and a sweet counterbalance to the spice! Enjoy!
Recipe Notes
I so appreciate that this recipe is great to freeze or make ahead! The flavours are even better once they have had time to mingle! If you have sweet potatoes or butternut squash to add, they are wonderful in this base!
