I had the most satisfying dinner last week and I just have to share it with all of you! Spinach & Chickpea tikki masala with cauliflower rice is all the rage. This dish is thick, creamy, flavorful, and aromatic. I might be a little biased though, I really love anything with coconut milk in it! This recipe is Vegan and gluten free but unfortunately not paleo due to the chickpeas but I am confident that if you wanted to leave the chickpeas out and add some extra veggies this recipe would still be amazing.
First, I would get the masala going that way you give it time to simmer while making your cauliflower rice. Start by sautéing your onions, garlic, and fresh ginger in coconut oil. Then, toss in your spices and mix around for about a minute. Mix in diced tomatoes, coconut milk, and chickpeas. Let simmer for about 15-20 minutes. You want to wait until the very last minute to throw in your spinach since greens wilt quickly. Cover and let simmer for 20 minutes. While that is working, grab your cauliflower and cut into florets. Pulse in your food processor until it looks like chunks of snow. Sauté and serve.
- 2 tablespoons of coconut oil
- 1 onion
- 4 garlic cloves
- 1 inch knob of fresh garlic
- 1 tablespoon of garam masala
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 2 teaspoons of paprika
- 1 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper (1/2 teaspoon if you like a little kick)
- 2 1/2 cups of chickpeas (1 cup of dried chickpeas expands to 2/12 cups when cooked)
- 28 oz can of diced tomatoes
- 15 oz can of full fat coconut milk
- lime wedge
- Salt and pepper to taste
- 2 big handfuls of spinach
- Fresh cilantro and green onions for topping
- Add 2 tablespoons of coconut oil to your pan
- When coconut oil melts add diced onion and sauté for about 4 minutes or until translucent
- Toss in your chopped garlic sauté for an additional 2 minutes
- Add your grated fresh ginger and all your spices while stirring well
- Throw in your chickpeas and mix around until they are all coated with your spices
- Mix in can of diced tomatoes, coconut milk and squeeze of lime. Stir, cover and simmer for about 15-20 minutes. This is when you start prepping your cauli rice.
- Add spinach and salt & pepper to taste, stir and top on your rice
Hopefully when your Masala was simmering you were getting your cauliflower rice ready.
- Cut Cauliflower into florets and place into your food processor and pulse until your cauliflower is broken up into smaller pieces (looks like cauliflower snow)
- Add your cauli rice to a warm, oiled pan and sauté for about 7 minutes while continuing to stir. Add a dash of garlic powder and salt and pepper to taste.
- When Cauliflower rice is at your desired texture, plate with Tikki Masala and top with fresh cilantro and green onions.