2 cups whole Sugar Bombs® tomatoes, pureed in a blender
12 Sugar Bombs® tomatoes, quartered, for garnish
3 cups diced Yukon gold potatoes
2 cups low sodium vegetable broth
1 (13.5oz) can full fat coconut milk, shaken
4 cups cauliflower florets
1 (18oz) can chickpeas, rinsed and drained
3 cloves fresh garlic, crushed
2 cups white onion, diced
1 red or green Thai chili, cracked in half
1 Tbsp fresh ginger, peeled and roughly chopped
1 tsp freshly ground black peppercorns
1 Tbsp coconut oil
2 1/2 tsp garam masala
Kosher salt to taste
1/2 tsp lime juice
Fresh cilantro, for garnish
Preheat a large pot to medium-high heat. Add coconut oil, followed by garlic and cook until browned, approximately 1 minute. Add onions and Thai chili. Don’t be shy to increase the chili amount if you like it hot. Adjust to high heat and stir occasionally until onions are browned.
Reduce heat to medium, add garam masala and ginger. Mix to coat the onions and sauté for approximately 30 seconds. Add pureed tomatoes, followed by vegetable broth and coconut milk. Simmer for approximately 5-10 minutes to thicken. Add cauliflower and chickpeas and cover the pot. Adjust heat to medium-low and let it cook.
After 10 minutes, shake the pot and add potatoes and black pepper. After 2 minutes, stir, reduce heat to simmer and cover the pot again for approximately 10 minutes.
Remove lid and let the sauce reduce and vegetables finish cooking fully, approximately 15 minutes.
Remove from heat, add lime juice, and season with salt and pepper to taste. Mix to incorporate the seasonings.
Transfer to a service vessel and garnish with fresh cilantro and quartered tomatoes.
Serve with basmati rice.
Elevate your rice for an authentic taste with this simple tip. For 2 cups of rice add 1 teaspoon of whole cumin seeds in a pot and cook as usual.
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