CAULIFLOWER
CHICKPEA AND ARTICHOKE MASALA by CHEF DAN:
Serves
4
INGREDIENTS:
4
tablespoons grape-seed oil, divided
1
red onion, chopped
2
tablespoons ginger-garlic paste, (recipe to follow)
1
(12 Oz) can tomato paste
2
teaspoon red chili flakes,
2
(14.5 Oz) can fire roasted tomatoes
2
teaspoons EACH ground cumin, ground coriander, ground turmeric, ground garam
masala
1/4-teaspoon
paprika
1
(19 Oz) can MAE PLOY coconut milk
1
(14.5 Oz) can chickpeas
1
(14.5 Oz) can artichoke hearts, drained and rinsed and halved
1 cup
cauliflower, trimmed and cut into bit-size pieces
1
cup spinach, thawed, squeezed dry and chopped
1
tablespoons lemon juice
DIRECTIONS:
1.
In
a skillet add 2 tablespoons oil over medium-high heat when sizzling.
2.
Add
onion garlic-ginger paste and sauté for 2 minutes.
3.
Stir
in tomato paste, red pepper flakes, cumin, coriander, turmeric, and garam
masala cook stirring often for about 6 minutes.
4.
Add
the tomatoes to the sauce and bring to a boil.
5.
Reduce
heat to simmer, stirring often for about 15 minutes.
6.
Stir
in coconut milk and bring to a simmer, stirring occasionally for 20-25 minutes.
7.
Season
with more red pepper flacks if needed and salt and pepper.
8.
In
a skillet add remaining oil over medium-high heat when sizzling.
9.
Add
cauliflower, artichoke hearts, and sauté until lightly browned.
10.
Add
chickpeas and spinach and season with a splash of salt.
11.
Add
masala sauce to the skillet and bring to a simmer for 5-7 minutes.
GINGER
GARLIC PASTE
1/2-cup
garlic cloves, whole
1/2-cup
fresh ginger, peeled, 1/2-inch slices
3
tablespoon sesame oil
DIRECTION:
1.
Throw
the garlic, ginger, oil in a food processor and pulse until smooth.
2.
There
will some small pieces in the sauce but it should resemble a paste.
3.
Place
in a glass jar, it will last 2-3 weeks.
4.
It’s
a delicious addition to marinates, pasta sauce, and slow cook recipes.
ENJOY
DAN:
BON-APPETITE!!
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