Description
A rich, flavorful, and creamy tomato-based masala featuring tender chickpeas and roasted cauliflower. This plant-based Indian-inspired dish is both satisfying and nourishing.
Ingredients
Scale
- 1 tbsp oil (e.g., coconut or vegetable oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups cauliflower florets
- 1 can (15 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sauté until soft, about 5 minutes.
- Add garlic and ginger, and cook for another minute until fragrant.
- Stir in garam masala, cumin, turmeric, and paprika; cook for 1 minute to toast the spices.
- Add chickpeas and cauliflower florets; stir to coat with the spice mixture.
- Pour in crushed tomatoes and bring to a simmer. Cover and cook for 15–20 minutes, until cauliflower is tender.
- Stir in coconut milk, season with salt and pepper, and simmer uncovered for 5 more minutes to thicken.
- Serve hot over rice or with naan, and garnish with chopped cilantro if desired.
Notes
- Roasting the cauliflower beforehand adds extra depth of flavor.
- For extra heat, add a pinch of cayenne or chopped chili pepper with the spices.
- Use light coconut milk for a lower-fat version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmered
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving (without rice/naan)
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg