Ingredients
- 1 Tablespoon avocado or olive oil
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 head of cauliflower
- 16 oz or 1 can of cooked chickpeas
- 1 teaspoon curry powder
- 1 teaspoon gram masala
- 1/2 teaspoon cumin
- 3/4 cup GT’s Tantric Turmeric Kombucha – their Gingerade Kombucha flavor would work well with 1/4 teaspoon of turmeric added as a substitute
- 1 cup pumpkin puree
- 1 16oz. can coconut milk
- 1 teaspoon red curry paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Dice the onion and peppers while you heat the oil in a large saucepan or skillet over medium heat. When the oil is hot, add the onions and peppers and cook until translucent, about 3-5 minutes. Meanwhile, mince the garlic and cut the cauliflower into bite-sized pieces.
- Add the cauliflower and garlic and mix well. Let this saute for 5 minutes before adding all of the spices. Let the spices toast for 1 minute before deglazing the pan by adding the kombucha.
- Pour in the coconut milk and chickpeas and stir in the red curry paste, salt, and pepper and mix well. Bring the mixture to a boil and cover. Reduce the heat to a simmer and let the mixture cook for 15-20 minutes, or until the cauliflower is tender.
- Serve plain, with pitas, over rice, cauliflower rice, quinoa or veggie noodles. Happy Haunting, Y’all!