Description
A flavorful and creamy vegetarian dish featuring roasted cauliflower and chickpeas in a spiced tomato-coconut sauce, served with a refreshing mint cilantro sauce. This Indian-inspired recipe is perfect for a satisfying main course.
Ingredients
Main Dish:
1 medium head cauliflower, cut into florets
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (15 ounces) tomato sauce
1/2 cup coconut milk
2 tablespoons unsalted butter
1 tablespoon garam masala
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
Cooked rice or naan for serving
Mint Cilantro Sauce:
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup plain yogurt
1 tablespoon lime juice
1 small garlic clove
1 tablespoon olive oil
Salt to taste
Instructions
- Preheat the oven: to 425°F (220°C).
- Roast: Toss cauliflower and chickpeas with 1 tablespoon oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- Sauté: Heat 1 tablespoon oil in a skillet, cook onion until soft. Add garlic, ginger, tomato sauce, spices, and salt. Simmer for 5-7 minutes.
- Add: Stir in butter and coconut milk. Simmer for 2-3 minutes. Add roasted cauliflower and chickpeas to the sauce.
- Prepare Mint Cilantro Sauce: Blend cilantro, mint, yogurt, lime juice, garlic, olive oil, and salt until smooth.
- Serve: Spoon cauliflower and chickpeas over rice or naan, drizzle with mint cilantro sauce.
Notes
- This dish is vegetarian and can be made vegan by using dairy-free yogurt and plant-based butter.
- Adjust spices to taste for more or less heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 15mg
