Veggie Tikka Masala

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, large
• 1 tbsp fresh ginger, peeled and chopped
• 3 garlic cloves, minced
• 2 tbsp garam masala
• 2 tsp ground coriander
• 1 tsp paprika
• 1 pinch cayenne pepper
• 1½ tsp salt
• 2 tbsp tomato paste
• 1 small head cauliflower, about two pounds, cut into florets
• 1 lb carrots, 3-4, peeled, cut into 1/2 inch pieces
• 15 oz crushed tomatoes
• 1 cup vegetable broth
• 1 cup frozen peas
• 1 cup heavy cream
• rice, for serving

Steps

1. Cook the spices

   Heat the ghee or oil in a high-sided 12-inch skillet over medium until shimmering. Add the 1 yellow onion, 1 tbsp fresh ginger, and 3 garlic cloves and stir to coat. Add the 2 tbsp garam masala, 2 tsp ground coriander, 1 tsp paprika, 1 pinch cayenne pepper, and 1½ tsp salt and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the 2 tbsp tomato paste, stir to coat the aromatics, and cook for 1 minute.

   Timer: 10 min

2. Add the veggies

   Add the 1 small head cauliflower and 1 lb carrots and stir well to coat with spices. Add the 15 oz crushed tomatoes and 1 cup vegetable broth and stir to combine, scraping up the browned bits from the bottom of the bottom of the pan. Bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are just tender, 20 to 25 minutes.

   Timer: 20 min

3. Finish with a simmer

   Stir in the 1 cup frozen peas and 1 cup heavy cream and simmer uncovered, stirring occasionally, until thickened, 10 to 15 minutes. Serve over basmati rice and top with cilantro.

   Timer: 10 min