Recipe Vortex

2 tablespoons olive oil

1 yellow onion diced

1 large carrot chopped

2 tablespoons tomato paste

1 tablespoon freshly grated ginger

4 cloves garlic minced

2 teaspoons garam masala

2 teaspoons ground turmeric

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

3 cups cauliflower florets

1 cup vegetable broth

1 28 oz can diced tomatoes

1 15 oz can chickpeas, rinsed and drained

1/2 cup coconut milk

1 tablespoon fresh lemon juice

1/4 cup chopped fresh cilantro leaves optional

Basmati rice and naan bread for serving optional, and serve

In a large skillet or pot, heat the oil over medium heat. Add the onion and carrot and cook until tender, about 5 minutes.

Stir in the tomato paste, ginger, garlic, garam masala, turmeric, chili powder, paprika, cumin, and cayenne pepper and cook until well combined, 1 to 2 minutes. Stir in the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil; reduce the heat and simmer for 20 minutes, stirring occasionally, or until the cauliflower is tender and sauce has thickened.

Stir in the chickpeas, coconut milk and lemon juice and cook until heated through, about 5 minutes. Garnish with cilantro. Serve warm with rice and naan, if desired.