1 tbsp RawSpiceBar's Tandoori Masala
1 yellow onion, diced
3 cloves garlic, minced
1 inch fresh ginger, minced
1 fresh red pepper, minced
1 15 oz can whole tomatoes, chopped, strained
2 cups chickpeas
1 sweet potato, chopped
2 cups cauliflower florets, chopped
Sea salt, to taste
1 lemon, juice
3 cups water, tomato juice or vegetable broth
- Heat oil in a large skillet over medium high heat. Add onion and salt and stir until translucent, 4-5 minutes. Add RawSpiceBar's Tandoori Masala, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
- Turn heat down to medium-low and add tomatoes, 2-3 minutes. Add chickpeas, cauliflower & potato and let brown, another 6-10 minutes. Add water or tomato juice to cover and let simmer, 40-50 minutes. Season to taste and stir in lemon juice right before serving.
- Serve with naan, brown rice, yogurt or bunch of cilantro and enjoy!