Bits:

• 1 tsp cumin seeds
• Seeds from about 6 cardamom pods (or 1 – 1 1/2 tsp whole cardamom seeds if your using the kind that come already de-podded in a spice bottle and had a “best by” date from about a year ago so they’ve lost some of their flavor… I won’t judge you if you don’t judge me)
• 1 large yellow/white/sweet onion, halved and sliced
• 1-2 serrano peppers or 1/2 tsp chili powder or 1 tsp Berbere seasoning (my preference)
• 2 cloves of garlic, minced (or garlic scapes if you can get them, which are low FODMAP!)
• 1 1/2 tsp salt
• 1/2 tsp cumin
• 2 1/2 tsp curry powder
• 1 tsp ras al hanout spice mix (I use Frontier Co-op, but use your favorite if you have one)
• 1 head of cauliflower (about 2 lbs with stalk and leaves, about 1.75 lbs without)
• 21-28 oz firm or extra-firm tofu, cut into ~1″ cubes, depending on how much tofu you like.
• 1/2 cup water
• 1 1/2 cups total of lite coconut milk and/or milk alternative (e.g. soy milk)
• 2 med-large zucchinis (I’ve also used green bell peppers here, which I can recommend as a substitute if you prefer)
• 1 lb. sugar snap peas (use frozen peas to make up for however many fresh peas you don’t have)
• To serve: cubed roasted potatoes (or rice, chapati, naan, or grain of choice)
• Optional garnish: Greek yogurt (non-fat works great), Dal Mix

Algorithm

1. Put a large frying / sauté pan or wide stock pot on medium heat.
2. Add the cumin and cardamom seeds a couple of minutes until the cumin seeds get a shade darker and they start to smell fragrant. Add the chopped onion and sauté until golden, 5-10 minutes.
3. Add the garlic, peppers if you’re using them, and spices to the pan. Stir and let cook about 1 minute until they just start to smell fragrant.
4. Add the cauliflower and tofu to the pan, and stir to mix with the onion and spices. Add the 1/2 cup water and the coconut milk; stir to combine. Put the lid on the pan and let simmer for 5 minutes, until the cauliflower has softened slightly.
5. Meanwhile bring a small sauce pot of water to a boil. Add any frozen peas you’re using, let them come back to a boil and boil for about a minute. Add sugar snap peas, let them come back to a boil, and boil for 2 minutes. Take off the heat and strain from the water. Set aside
6. Add in the zucchini (and/or green bell peppers) and stir. Let simmer for a couple minutes until the cauliflower is softened and cooked to your liking (shouldn’t take too long).
7. Take the pan off the heat and stir in the peas.
8. Serve with grain or starch of choice. Optionally, pass around Greek yogurt and Dal Mix to top each dish.