Hello my Dearest Foodies,
It’s been a while since I made an Indian food and I got a big craving for it. I really love it and I can eat it few days in a roll, so I always make a big pot, lol.
If you visited my blog you may know that I have several recipes and the latest one I posted last year was with tofu. This one is very similar; except I am using butter nut squash instead of sweet potato. There is actually, very little difference in taste, so you can use one or the other. Both these recipes are delicious, easy to make and super healthy. In addition to that, this time I have for you super yummy cauliflower recipe that will give you total Indian restaurant dinner experience, but much healthier. Well, see for yourself and if you are Indian food lover like I am you will love it! For BUTTER TOFU RECIPE, PLEASE CLICK HERE
BUTTER CHICKPEAS
Chickpeas in Spicy Butternut Sauce
Vegan - Gluten Free - Oil Free
Author: Lena’s Vegan Living
INGREDIENTS for 4 portions
• Organic chickpeas 1 can 500ml
• Butternut squash 2 ½ cups (peeled & cut into cubes)
• Tomatoes 5 (diced)
• Shallots onions 3 cut into quarters
• Ginger fresh, 1tbs (minced)
• Garlic 6 cloves cut into halves
• Dry garlic minced or powder
• Turmeric powder 1tbs
• Cumin powder 2tsp
• Mustard seed powder 1tsp
• Coriander powder 1tsp
• Peppercorns grinned to taste
• Dry chili pepper flakes (optional)
• Bay leafs 3
• Organic fat coconut milk 1cup
• Cilantro 1 cup (just the leaves)
• Organic low sodium vegetable broth 1cup (you can add more if need it)
• Himalayan Pink salt to your taste
PROCESS
• Preheat the oven to 375F
• Mix the butternuts squash cubes with all the spices (except bay leafs ), veggie broth & salt in a casserole dish.
• Cover with lid a place into oven for 30min.
• When ready, take it out and toss everything to bring the bottom layer on top.
• Place it back in to oven for another 10min.
• In the mean time steam the tomatoes under the lid on the stove on medium heat with salt & bay leafs until mushy.
• When ready, let the tomatoes and the butternut squash cool down for few minutes.
• When ready, take the bay leafs out and blend the butter nuts squash, tomatoes & coconut milk in high power blender.
• Place the sauce in the larger enough pot, add the chickpeas and bring to boil.
• Turn down the heat and set aside.
• Add the cilantro (you may leave some for garnish).
INDIAN STYLE CAULIFLOWER
Vegan – Gluten Free - Oil Free
Author: Lena’s Vegan Living
INGREDIENTS for 4
• Cauliflower, medium size (only florets)
• Organic veggie broth 1 cup
• Green peas 1 cup frozen
• Turmeric powder 1tbs
• Cumin powder 1tbs
• Mustard seed powder 1tsp
• Coriander powder 1tsp
• Peppercorns grinned to taste
• Chilli peppers (optional)
• Large onion (diced)
• Garlic 4 cloves (minced)
• Cilantro ¼ cup (chopped)
• Pink Himalayan Salt to taste
PROCESS
• Preheat the oven to 375F.
• In a large enough bowl, mix the cauliflower florets with all the ingredients, except cilantro.
• Transfer into a casserole dish, cover with lid and bake for 30min.
• When ready, take the lid off, mix everything again and bake for 10 more minutes.
• Set the oven on broil at the end for another 5 to 7 minutes.
• Top with cilantro and serve.
THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
MORE RECIPES AT Lena's Vegan Living