About this Recipe
# 🌙 DINNER RECIPES
Serves: 2-3 | Prep Time: 20 mins | Cook Time: 30-35 mins | Total: 50-55 mins
Health Benefits
Ajwain Honey
Stimulates bile production (fat digestion), anti-inflammatory
Cruciferous vegetables
Detoxifying compounds, cancer-fighting properties
Chickpeas
Plant protein, resistant starch, glycemic regulation
Coconut milk
MCT oils (energy), lauric acid (immune)
Ingredients
- • Cauliflower florets: 200g
- • Green peas: 80g (fresh or frozen)
- • Potatoes (small, cubed): 150g
- • Onion (medium, chopped): 100g
- • Tomatoes (fresh, crushed): 150g
- • Boiled chickpeas: 100g
- • Coconut milk (light): 200ml
- • AlimentIndia Ajwain Honey: 1.5 tablespoons
- • Olive oil: 1.5 tablespoons
- • Ginger-garlic paste: 1.5 tablespoons
- • Cumin seeds: ¼ teaspoon
- • Turmeric powder: ½ teaspoon
- • Coriander powder: ¾ teaspoon
- • Red chili powder: ½ teaspoon
- • Garam masala powder: ½ teaspoon
- • Kasuri methi (dried fenugreek): ¼ teaspoon
- • Rock salt: to taste
- • Fresh cilantro (chopped): 2 tablespoons
- • Lemon juice: 1 tablespoon
Instructions
- 1 Heat oil in large pot/heavy-bottomed pan
- 2 Add cumin seeds, let them splutter (20-30 seconds)
- 3 Add chopped onions, sauté 3-4 minutes until translucent
- 4 Add ginger-garlic paste, cook 1 minute
- 5 Add tomatoes and turmeric, cook 2-3 minutes until tomatoes break down
- 6 Add all dry spices: coriander, chili, garam masala
- 7 Stir constantly for 30 seconds to bloom spices
- 8 Add potatoes and cauliflower, stir to coat with spice mixture
- 9 Add honey and mix well
- 10 Cook on medium-high heat for 3-4 minutes
- 11 Add coconut milk and ½ cup water (or vegetable broth)
- 12 Bring to boil, then reduce to medium-low heat
- 13 Cover and simmer 20-25 minutes until potatoes are tender
- 14 Add peas and chickpeas in last 5 minutes
- 15 Add kasuri methi
- 16 Adjust salt to taste
- 17 Remove from heat
- 18 Add lemon juice and cilantro
- 19 Serve hot with brown rice or whole wheat roti