Garnish:
1/2 cup / 20g Cilantro / Coriander leaves – finely chopped
Freshly Ground Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Olive oil (I have added 1 tablespoon of Organic Cold Pressed Olive Oil)
▶️ METHOD:
Add the tomatoes, garlic and ginger to a blender and blend it to a fine puree. Set aside.
To a heated pot add the cooking oil, onion, 1/4 teaspoon salt and fry it on medium high heat until the onion caramelized. Now reduce the heat to medium before adding the spices, this will prevent it from burning. To this add the turmeric, ground cumin, ground coriander, cayenne and fry it for a few seconds. DO NOT fry it for too long other the spices may burn and burnt spices tastes bitter. Add the puree and cook on medium to medium-high heat until it forms a thick paste and the oil starts to separate.
Add the cooked white beans, salt ,vegetable broth. Mix well and cover and cook for 20 to 25 minutes on medium-low heat, this will blend all the flavours. Uncover and add the cauliflower and cook for 7 to 8 minutes or until the cauliflower is cooked but still has a bite to it. Turn the heat to medium-high and cook for another 1 to 2 minutes or to your desired gravy consistency. Turn off the heat.
Garnish it with cilantro, ground black pepper and a drizzle of olive oil. Mix very gently and serve hot with rice or any flatbread of your choice. This recipe is perfect for meal prep and can be stored in the refrigerator for 3 to 4 days.
IMPORTANT TIPS:
– Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step
– Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
– The garnish is what completes the dish so please do not skip any of he ingredients
Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
