Description
This creamy tomato chickpea and cauliflower masala is a flavorful and hearty Indian-inspired dish that combines tender cauliflower florets and protein-rich chickpeas in a fragrant blend of spices and a luscious coconut milk tomato sauce. Perfect for a comforting vegetarian dinner, it’s easy to prepare and pairs wonderfully with rice or naan bread.
Ingredients
Scale
Vegetables and Legumes
- 2 cups cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 tbsp grated fresh ginger
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
Liquids
- 1 tbsp oil (e.g., coconut or vegetable oil)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
Optional Garnish and Serving
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Heat Oil and Sauté Onions: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until the onions become soft and translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant to build a flavorful base.
- Toast Spices: Add garam masala, ground cumin, turmeric, and paprika to the skillet. Stir constantly and cook the spices for about 1 minute to release their aromas.
- Add Chickpeas and Cauliflower: Pour in the drained chickpeas and fresh cauliflower florets, stirring well to coat them thoroughly with the toasted spice mixture.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cover the skillet and cook for 15 to 20 minutes, or until the cauliflower is tender when pierced with a fork.
- Incorporate Coconut Milk and Thicken: Stir in the coconut milk and season with salt and pepper to taste. Allow the masala to simmer uncovered for an additional 5 minutes to thicken the sauce and combine the flavors.
- Serve and Garnish: Serve the creamy tomato chickpea and cauliflower masala hot over cooked rice or with warm naan bread. Garnish with freshly chopped cilantro if desired for a fresh, vibrant touch.
Notes
- You can substitute coconut milk with heavy cream for a richer taste, though this will alter the vegan nature of the dish.
- Adjust the amount of garam masala and other spices to suit your heat preference.
- For added texture and nutrients, consider adding spinach or kale in the last few minutes of cooking.
- This dish keeps well in the refrigerator for up to 3 days and reheats nicely.
- To make it gluten-free, simply serve with rice instead of naan.
