Chick Pea & Cauliflower Masala

Happy November!!!

Meal prep

I’ve been ramping up my work-out game in preparation for ski season, so have been in a healthy mindset lately and have been better at meal prepping on the weekends. This past weekend was extremely busy – last week was nuts at work, we went on a big hike, had a Halloween party to go to, and went down to Colorado Springs to visit a girlfriend and watch the Broncos. Not a ton of time to prep for the week!

When you don’t have a ton of time, use it effectively and realistically – and soup, chili or stews are great ways to maximize the food prep! While Mike made chili (he makes the best chili!), I  made a Chick Pea & Cauliflower Masala. We had a ton of garden grown tomatoes to use up too, so it was a win win!

Both chili and masala can be slow cooked, allowing for other chores around the house to be done while you wait. Below is the recipe I used for the masala – super easy, super delicious – and I actually prepped this for a weeknight meal, allowing the flavors to marinate before diving in. We ate this last night and it was amazing – so much so, I didn’t even get a picture of the finished product!

Enjoy!

Tomatoes

Ingredients

2 tablespoons Curry Powder
4 cloves of garlic, minced
1 teaspoon of minced ginger (fresh)
1 teaspoon of paprika
Pinch of salt
1/2 teaspoon of chili powder
1 handful of small tomatoes & two medium tomatoes, blended together (I used a little mixer with an immersion blender attachment – Cuisinart or a blender would work too!)

1 onion cut into small pieces
2 tablespoons coconut oil

1 small head of cauliflower
1 can of chick peas
1/2 cup of water

1 can coconut milk (I used a can of Sprouts organic full fat)
1 tablespoon cornstarch

 

Directions

  1. Add oil to a big pot, heat, then add onion. Saute on medium heat for 5-8 minutes
  2. Mix first 7 ingredients in a bowl, making sure it’s mixed as a paste.
  3. Add chickpeas to the paste, coating thoroughly.
  4. Add the cauliflower into the pot with the sauteed onions, mix thoroughly and cook for 2-4 minutes.
  5. Add the chickpea mixture to the pot. Stir so onions and cauliflower are coated. Cover and cook for another 5-8 minutes.
  6. Mix together the can of coconut milk with the tablespoon of cornstarch. Then add to the vegetable mixture.
  7. Stir the pot, turn the heat to low and simmer for 10-12 minutes. Serve over rice!

I meal prepped this on a Sunday, then re-heated and ate on a Tuesday night. The flavors were amazing, having soaked for two nights, so I recommend prepping and letting sit for sure!

 

Happy Cooking!

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