This is a lighter, less saucy, baked version of something similar to Aloo Gobi, but without the potatoes. I think it’s a nice compliment to the Chana Masala and Creamy Red Lentil Dal when served together in a big Indian meal with rice or naan. Makes 4 servings.
1 medium head cauliflower
3 cloves minced garlic
2 tablespoons vegetable oil
1 teaspoon freshly ground coriander
1 tablespoon freshly ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon garam masala
1/4 cup freshly chopped cilantro
red pepper flakes to taste
salt and freshly ground pepper to taste
Preheat oven to 400 degrees.
Cut the cauliflower into medium sized florets and place in a large mixing bowl.
In a small bowl or measuring cup, whisk together olive oil and all of the spices except for the cilantro. Drizzle the oil and spice mixture over the cauliflower. Add the cilantro and stir to combine. Add a little more oil if it seems too dry for your taste.
Transfer spiced cauliflower mixture to a glass baking dish. Cook covered for about 30 minutes or until the cauliflower is tender. Stir once or twice during baking.
Variations
- For the saucy version, add some chopped or pureed tomatoes.
- Substitute potatoes for some of the cauliflower. You might need to cut the potatoes into smaller chunks or plan to cook it a little longer with the potatoes.
- Can be easily made low-sodium and gluten-free.
More information for Indian Spiced Cauliflower recipe:
- Prep time: 20 min
- Cook time: 30 min
- Total time: 50 min
A relatively simple Indian dish for when you don’t have a lot of time to spend making dinner. Makes 4 to 6 servings.
4 cups cooked brown basmati rice
2 15 ounce cans of rinsed and drained chickpeas (garbanzo beans)
1 28 ounce can tomato puree
1 cup vegetable broth or water
1 tablespoon vegetable oil
1 cup chopped onion
3 cloves minced garlic
1/8 teaspoon turmeric
1 1/2 teaspoon garam masala
2 teaspoons freshly grated ginger
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup freshly chopped cilantro
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegan margarine
salt and cayenne pepper to taste
Sauté onions for 3 to 5 minutes or until translucent over medium heat. Add garlic and spices. Stir and cook 30 seconds stirring constantly.
Add tomato puree, vegetable broth, chickpeas, lemon juice, and margarine. Mix well. Cover and cook for at least 15 minutes stirring occasionally. You can also cook it a little longer to get better blending of flavors.
Serve over rice.
Pictured: Chana Masala (left) and Creamy Red Lentil Dal (right) with naan.
Variations
- Use fresh tomatoes, instead of tomato puree (you’ll need to increase the cooking time to thicken).
- Serve with naan, instead of (or in addition to) the rice.
- Experiment with adding a few additional vegetables.
- Can be easily made gluten-free and low-sodium
More information for Chana Masala recipe:
- Prep time: 15 min
- Cook time: 20 min
- Total time: 35 min
This is a creamy variation of a more traditional red lentil dal that is great comfort food on a cold evening. Makes 4 to 6 servings.
4 cups cooked brown basmati rice
1 cup red lentils
2 cups water or vegetable broth
1 can coconut milk
1 can fire roasted diced tomatoes
1 tablespoon oil
1 cup chopped onion
3 cloves minced garlic
1/4 cup chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon freshly ground coriander
2 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cardamom
freshly ground pepper and salt to taste
cayenne pepper or chopped hot peppers to taste
Pick through the lentils to make sure that there aren’t any lentil shaped stones that crept in during harvesting. Rinse the lentils in cold water and set aside in a strainer.
Heat the oil over medium heat and add the onions. Sauté for 5 minutes or until the onions are translucent to golden and soft. Add garlic, ginger, coriander and cumin. Sauté for about a minute. Add the tomatoes and cook for about 5 minutes.
Add the lentils and remaining ingredients, cover and cook, stirring occasionally, for 30 to 40 minutes or until the lentils are tender.
Serve over rice.
Pictured: Red Lentil Dal (center) with Chana Masala (upper left) and Indian Spiced Cauliflower (upper right)
Variations
- Serve with naan instead of (or in addition to) the rice.
- You can use an immersion blender to make this even creamier.
- Can be easily made low-sodium and gluten-free.
More information for Creamy Red Lentil Dal recipe:
- Prep time: 10 min
- Cook time: 50 min
- Total time: 60 min
Vegan Food That Isn't Weird
This is a lighter, less saucy, baked version of something similar to Aloo Gobi, but without the potatoes. I think it’s a nice compliment to the Chana Masala and Creamy Red Lentil Dal when served together in a big Indian meal with rice or naan. Makes 4 servings.
