Servings: 4 to 6
Canned fire-roasted tomatoes are an easy way to add slow-cooked depth to this quick weeknight dish, but regular tomatoes can be substituted. Garam masala, an Indian spice mix, is available at most supermarkets.
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Followed the recipe exactly as written (except used garlic olive oil instead of plain EVOO) and really enjoyed it. The fire-roasted tomatoes are a must. I also made the curry first and then let it sit while prepping brown rice to serve. It is not very spicy so next time may add a little cayenne or some hot curry powder to kick it up a notch. This recipe could work nicely with other roasted vegetables such as eggplant, okra, potatoes prepped the same as the cauliflower.
Delicious and easy. Will serve to my vegetarian friends with pride.
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