INSTANT POT CAULIFLOWER TIKKA MASALA ENJOY DAN:

     INSTANT POT CAULIFLOWER TIKKA MASALA by CHEF DAN:

Serves 6

INGREDIENTS:

1-cauliflower, washed and cut medium-small florets

1-onion, diced

6 garlic cloves, minced

1-thumb-size fresh ginger peeled and grated

1-jalepeno, roasted and finely sliced

1-(14 Oz) can chickpeas, drained and rinsed

1-teaspoon olive oil

SAUCE:

1-(14.5 Oz) can diced tomatoes

1-red bell pepper, stem and seeds removed

3-cup raw spinach leaves

1-(19 Oz) Mae Ploy coconut milk

SPICES:

1/2-teaspoon EACH tandoori masala, garam masala, and ground cinnamon

1-teaspoons EACH ground turmeric, and cumin

1/8-teaspoon EACH red chili flakes, and chili powder

CASHEW CREAM:

1/2-cup raw cashews, soaked in water for 3 hour I

In a blender pour in cashews and water and blend until smooth. Set aside

DIRECTIONS:

1.   Set the INSTANT POT mode for 7 minutes.

2.   Add oil when hot add onion, garlic and ginger and cook 4 minutes.

3.   Add jalapeno and all spices and cook 2 minutes, stirring regularly.

4.   Add cauliflower, chickpeas, and all sauce ingredients

5.   Secure the lid and close the vent for sealing.

6.   Press the PRESSURE Cook Button, adjust time for 2 minutes.

7.   The INSTANT POT will take 10 minutes to come to pressure.

8.   When INSTANT POT beeps wait 1-2 minutes to release pressure.

9.   Serve with cashew cream.

ENJOY DAN:                                      HEART AND SOUL IN THE KITCHEN!!