Multiple, complex flavors marry well in this tangy, umami sauce. Cooked onion and tomato meld with earthy cardamom and turmeric, rising notes of ginger and garlic, and subtle fruity undertones. This rich, deep red-brown sauce is spice-forward but bears little heat. Add plant-based yogurt at the end of cooking to awaken the flavors for a great vegan dish over basmati rice. Easy weeknight meal? You got it!
- Packaging: Packet
Water, Organic Onions, Organic Tomatoes, Organic Garlic, Organic Apple Cider Vinegar, Organic Cane Sugar, Organic Ginger, Sea Salt, Organic Sesame Oil, Organic Turmeric, Organic Tapioca Starch, Organic Jalapeno Peppers, Organic Cardamom, Organic Cinnamon, Organic Cloves, Organic Allspice.Directions :
1. In a small bowl, whisk together 2 Tbsp plant-based yogurt and 2 Tbsp water. Set aside. 2. In a large, heavy skillet, heat 2 Tbsp oil over medium heat. Add 2-4 cups cauliflower florets, sauté for about 5 to 6 minutes, until lightly browned and somewhat tender (al dente). Reduce heat to low. 3. Cover and cook 2 minutes more to soften cauliflower. 4. Stir in simmer sauce; cover and cook over medium-low heat for 10 to 15 minutes. Stir in yogurt-water mixture and remove from heat. Serve with basmati rice or naan.