Chana Masala

Preheat oven to 400°F. Peel and slice the onion. Put a large skillet over medium heat and add 1 tbsp of oil. Once the oil is hot, add the sliced onions and cook, stirring occasionally, until slightly browned and soft, about 5 to 7 minutes.

Trim cauliflower and cut into bite-sized pieces. Discard leaves and root base. Toss cauliflower in 2 tsp oil. Place on baking sheet, sprinkle generously with salt and pepper, and bake until browned in places, about 15 to 20 minutes.

In a small bowl, whisk the coconut powder into 1/2 cup of water and set aside; you’ve made coconut milk! Rinse, chop, and add the tomato to the skillet with the onions. Peel and use a microplane or grater to grate the garlic, ginger, and turmeric and add to the skillet; cook until fragrant, about a minute.

Turn heat down to medium-low and add the coriander, cumin, and 1 tsp of garam masala (reserving the remaining tsp for the okra). Drain, rinse, and add the chickpeas along with the coconut milk and sugar. Simmer on low for 20 minutes, or until sauce thickens.

Rinse and dry the okra. Rinse, dry, and pick the cilantro leaves and discard the stems. Put a second skillet over medium-high heat. Add the remaining 1 tsp of oil and the remaining 1 tsp garam masala to the skillet, cook for 30 seconds, or until fragrant. Add the okra and toss quickly until the okra begins to blister, about 4 to 5 minutes. Toss in cilantro leaves and season well with salt.

Rinse and halve the lemon and juice half of it into the skillet with the chana masala. Cut the other half into wedges. Serve chana masala on top of the roasted cauliflower with spiced okra on the side and a lemon wedge.