Description
This Creamy Tomato Chickpea and Cauliflower Masala is a comforting and flavorful vegetarian Indian-inspired dish featuring tender cauliflower and protein-rich chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk. Perfectly seasoned and slightly spiced, it makes for a hearty main course served with rice or naan.
Ingredients
Scale
Spices and Aromatics
- 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
For Garnish and Serving
- Fresh cilantro for garnish (optional)
- Cooked rice or naan for serving
Instructions
- Heat the oil and sauté onions: Warm 1 tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until their aromas are released and fragrant.
- Toast the spices: Mix in the garam masala, ground cumin, turmeric, and paprika. Cook this spice blend for one minute, allowing the flavors to bloom and deepen.
- Add chickpeas and cauliflower: Add the rinsed chickpeas and cauliflower florets to the skillet. Stir thoroughly to coat them with the toasted spices.
- Simmer with tomatoes: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cover the skillet and let it cook for 15 to 20 minutes, or until the cauliflower becomes tender.
- Incorporate coconut milk and season: Stir in the full-fat coconut milk, then season with salt and pepper to your preference. Continue to simmer uncovered for 5 more minutes so the sauce thickens slightly.
- Serve and garnish: Remove from heat and serve hot over cooked rice or with naan bread. Garnish with freshly chopped cilantro if desired to add a fresh, herbal note.
Notes
- You can substitute coconut milk with heavy cream or yogurt for a different creamy texture.
- Adjust spices according to your heat preference; add chili powder or fresh chilies for extra heat.
- For a gluten-free meal, ensure your naan is gluten-free or serve with rice only.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
