Description
This Creamy Tomato Chickpea and Cauliflower Masala is a comforting and flavorful vegetarian dish featuring tender cauliflower and protein-rich chickpeas simmered in a fragrant blend of Indian spices and creamy coconut milk. Perfect for a hearty weeknight dinner, it pairs beautifully with rice or naan for a satisfying meal.
Ingredients
Scale
Masala Base
- 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
Main Ingredients
- 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
To Serve
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Heat oil and sauté onions: Heat oil in a large skillet over medium heat. Add the finely chopped onions and sauté for about 5 minutes, until they become soft and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant, taking care not to burn the garlic.
- Toast the spices: Add garam masala, ground cumin, turmeric, and paprika to the skillet. Cook the mixture for 1 minute, stirring constantly to toast the spices and enhance their flavors.
- Add chickpeas and cauliflower: Incorporate the drained chickpeas and cauliflower florets into the skillet, stirring well to coat them evenly with the spice mixture.
- Simmer with tomatoes: 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.
- Finish with coconut milk: Stir in the full-fat coconut milk, season with salt and pepper to taste, and let the mixture simmer uncovered for another 5 minutes to thicken slightly.
- Serve and garnish: Serve the creamy masala hot over cooked rice or alongside naan. Garnish with freshly chopped cilantro if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper or chopped green chili along with the spices.
- Canned chickpeas can be replaced with cooked dry chickpeas if preferred.
- Use full-fat coconut milk for the creamiest texture; light versions may make the dish less rich.
- This dish can be made gluten-free by serving with gluten-free grains or bread.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
