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