Mumbai Market Cauliflower & Chickpea Bake

Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 2 large russet potatoes, peeled and cubed into 1-inch pieces
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 3 tbsp Salted Perfection Raleigh Select Blend
• 2 tbsp vegetable oil or ghee
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (28 oz) crushed tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup frozen peas
• 1/2 cup fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Get your game face on, we are cooking with fire today!
2. Bring a large pot of salted water to a boil. Drop in the potatoes and cauliflower. Par-boil them for just 5 minutes to soften the edge. Drain them well—nobody likes a soggy casserole!
3. In a large skillet or Dutch oven, heat the oil over medium-high heat. Sauté the onion until softened, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
4. Stir in the Salted Perfection Raleigh Select Blend. Let the spices toast for 30 seconds to wake up those flavors. Boom!
5. Pour in the crushed tomatoes and coconut milk. Bring the sauce to a simmer and let it bubble for 5 minutes to thicken slightly.
6. In a large mixing bowl (or directly in the 9x13 inch casserole dish), combine the par-boiled veggies, chickpeas, and frozen peas. Pour the luscious curry sauce over the top and toss gently to coat everything evenly.
7. Cover the dish tightly with foil. Bake for 30 minutes. Then, remove the foil and bake for another 15–20 minutes until the sauce is bubbly and the veggies are tender.
8. Remove from the oven and let it rest for 5 minutes to set. Top with fresh cilantro and serve it up hot. You crushed this! DUNZO!