theblaettlers.com

3T grape seed oil
1 red onion diced
2 cloves garlic minced
1 lb firm tofu cubed
1 head cauliflower chopped 1 can chick peas drained and rinsed
1T cumin
1T coriander
1 t ginger
1/2 t turmeric
1/4 t cinnamon1/4 t chili powder
1 t salt
2 regular cans stewed tomatoes
 Heat grape seed oil in large skillet or Dutch oven over medium high heat, saute onions until softened, add garlic and saute for another minute, add tofu, cauliflower and chickpeas, add spices, add stewed tomatoes with liquid from can and simmer for 30 minutes or until cauliflower is tender but not overcooked.  Add a little water if necessary to simmer. This is the 100% non-spicy (hot) recipe, add red pepper/cayenne/chilis as desired to spice it up.  Also can add a dash of hot sauce at serving if desired.  Serve over basmati rice cooked in half coconut milk and half chicken stock.