Clean Eating

One & Done Dinners

Source: ONE-POT SPAGHETTI PUTTANESCA (SEE RECIPE, P. 67)

CAULIFLOWER CHICKPEA KORMA

SERVES 4. HANDS_ON TIME: 35 MINUTES. TOTAL TIME: 1 HOUR, 10 MINUTES.

Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.

½ cup raw unsalted cashews, roughly chopped

2 tsp each coriander seeds and cumin seeds

1 tsp each garam masala, turmeric and paprika

½ tsp ground cayenne pepper

2 green finger chile peppers (or serrano pepper), seeded and roughly chopped

1½ cups jarred unsalted puréed strained tomatoes (aka passata), divided

¼ cup fresh cilantro + additional for garnish

1 2-inch piece ginger, peeled and roughly chopped

2 cloves garlic, halved

¼ tsp sea salt

1 tbsp saffower oil

1 large yellow onion, finely chopped

1 large head cauliflower, trimmed and cut into bite-size florets (about 6 cups)

1 carrot, thinly sliced (TIP: Halve larger carrots lengthwise and thinly slice crosswise.)

1 15-oz BPA-free can unsalted chickpeas (aka garbanzo beans), drained and rinsed

1¾ cups low-sodium vegetable or chicken broth

whole-milk plain yogurt

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