This is one of those recipes that makes a large quantity and it's so delicious but there seemed to be a little something missing. I tried adding red pepper but that didn't give it the desired....bump. Turns out a dollop or two of this chili sauce with garlic is just the ticket. Perfect.
We had this for a couple of meals, lunch included, serving it over broth cooked rice. So. Good. Finally we decided to freeze the rest and that's a win for one of those weeknights when you get home from work and you are dead tired.
Just thaw a little and heat in the oven at a low heat. Could be served over noodles but I really enjoyed the rice. Add some naan and you can sop up the sauce. #slurp And remember....this makes a huge amount but I don't think you can half the recipe as you need a 15 oz. can of coconut milk. Hard to use half.
1. In a food processor, combine half of the onion, garlic, ginger, cilantro and 1 tablespoon of olive oil. Blitz until fully combined about 1 minute. Set aside.
2. In a large skillet, heat the remaining olive oil over medium heat. Add in the chopped onion and spices, stir to combine and cook gently for 10 minutes.
3. Into the skillet, add the plum tomatoes, tomato sauce, yogurt, HALF of the can of coconut milk and the blitzed onion and cilantro sauce. Cook for an additional 5 minutes over medium heat.
4. Add in the cauliflower and carrots and bring to a simmer. Simmer for 20 minutes.
5. Once the veggies are tender, add in chickpeas, frozen peas and the remaining coconut milk. Stir to combine and let cook for 5 more minutes or until peas are fully heated through.
6. Serve with rice and (optional) a bit more cilantro leaves and yogurt.
Credit where credit is due – This recipe comes from B.Brittnell at Life. One Meal At a Time .
I am sharing this with Beth Fish's Weekend Cooking Series.