½ head of cauliflower (420g) - can be replaced with veggies of choice
4 Boiled Eggs, peeled (optional)
½ tsp baking soda
½ large onion (55g), diced
4 cloves garlic, minced
½ tsp ground ginger
1 tbsp garam masala + 1 tsp
1 tbsp curry powder
1 (14.5 oz) lite coconut milk
1 (14.5 oz) diced tomatoes
1¾ tsp salt (+ more to taste)
Instructions
Cut chicken into chunks. Marinade with the baking soda and ¼ tsp salt. Set aside for an hour.
Preheat oven to 375F. Cut up cauliflower into bitesized florets. Add ¼ tsp salt and some pepper. Roast in oven the cauliflower for 20 mins or until charred.
Pre-boil the eggs by bringing a pot of water to boil. Once at a rolling boil, lower in eggs and let it boil for 8 mins. Prepare an ice water bath for the eggs once the timer is up. Allow it to cool and peel the eggs.
Meanwhile, in a nonstick pan saute diced onion, garlic and ginger. When the onions are soft, add in all your spices. Toast until fragrant (1 minute or so).
Add diced tomatoes and coconut milk. Bring the mixture to boil, making sure to breaking up large chunks of tomatoes.
Once boiling, turn the heat down and simmer uncovered for about 20 mins (until slightly thickened)
Add in chicken cubes and simmer for 2-3 mins.
Add in roasted cauliflower, peeled boiled eggs and 1¼ tsp of salt. Simmer for 10-15 mins, stirring to make sure everything is coated in the sauce. Once it reaches desired consistency, you can serve!