2 1/2 cup small cauliflower florets
1 cup chopped or thinly sliced carrots
1/2 cup chopped green beans or broccoli
3 tsp avocado oil, divided
3/4 cup sliced red onion
1 red bell pepper, sliced
1/8 tsp salt
1/2 tsp chili flakes
1/2 tsp red hot pepper flakes
1/2 tsp cumin seeds
1 (1-inch) knob of ginger, minced
2 cloves garlic, minced
1 tsp ground coriander
1/2 tsp Garam Masala
1/2 tsp hot paprika
3 large tomatoes, chopped (2 1/2 cups) or fire-roasted canned tomatoes
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup fresh or frozen green peas, thawed if frozen
1/2 tsp apple cider vinegar
1 tsp salt
1 tsp dried fenugreek leaves
1/4 cup water
2 tbsp. chopped cilantro
1. Bring a pot of 2 or more quarts of water to a boil. Blanch the cauliflower, carrot, and green beans in the boiling water for 5 to 6 minutes. Strain the veggies and set aside.
2. Heat 2 tsp of oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes, stirring frequently. Add bell peppers and salt, and cook, stirring, until the onions and peppers start to brown on the edges, 5 - 7 minutes. Stir in the pepper flakes. Remove the onions and peppers from the pan and set aside.
3. In the same pan over medium-high heat, add 1 tsp oil. When the oil is hot, add the cumin seeds and cook until fragrant, 30 seconds. Add the ginger and garlic and cook for 1 minute. Add the ground coriander, garam masala, and paprika and cook for 1 minute. Add the tomatoes, and cook until saucy, about 7 minutes, stirring occasionally. Mash the larger tomato pieces. Add the chickpeas and peas, and mix well. Cover and cook until the chickpeas are tender, about 7 minutes. Add the vinegar, salt, and fenugreek leaves. Add the blanched veggies, golden onions, and peppers from Step 2, and the water and stir to coat.
4. Cover and cook until the sauce comes to a boil, 3 to 4 minutes. Taste and adjust the salt and spices, if needed. Serve hot garnish with cilantro, naan, rice or other grains.