Description
A comforting and flavorful Creamy Tomato Chickpea and Cauliflower Masala, simmered in fragrant spices and rich coconut milk. This vegetarian Indian-inspired dish combines tender cauliflower and protein-packed chickpeas in a creamy tomato-based sauce, perfect for serving over rice or with naan bread.
Ingredients
Scale
Vegetables and Legumes
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
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 and Others
- 1 tbsp oil (e.g., coconut or vegetable oil)
- 1 can (15 oz) crushed tomatoes
- 1/2 cup full-fat coconut milk
To Serve
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Prepare the base: Heat oil in a large skillet over medium heat. Add finely chopped onions and sauté until soft and translucent, about 5 minutes.
- Add aromatics: Stir in minced garlic and grated fresh ginger; cook for another minute until fragrant to build depth in the flavor.
- Toast spices: Add garam masala, ground cumin, turmeric, and paprika; stir well and cook for 1 minute to release their aromas.
- Add vegetables and chickpeas: Mix in chickpeas and cauliflower florets, coating them well with the toasted spices.
- Simmer: Pour in the crushed tomatoes and bring the mixture to a simmer. Cover the skillet and cook for 15 to 20 minutes, or until the cauliflower is tender.
- Finish the sauce: Stir in full-fat coconut milk, season with salt and pepper to taste, and simmer uncovered for another 5 minutes to allow the sauce to thicken and the flavors to meld.
- Serve: Spoon the creamy masala over cooked rice or alongside warm naan. Garnish with fresh cilantro if desired and enjoy hot.
Notes
- For a spicier version, add a chopped green chili with the garlic and ginger.
- You can substitute coconut milk with heavy cream for a richer texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in the microwave.
- Pair with basmati rice to complement the flavors.
- This recipe is easily adaptable to vegan diets by using oil instead of ghee and confirming the naan is vegan if used.
