Description
Indulge in the rich and creamy flavors of this vegan and gluten-free Creamy Tomato Chickpea and Cauliflower Masala. This Indian-inspired dish is bursting with aromatic spices and tender vegetables in a luscious coconut milk sauce. Perfect for a satisfying weeknight dinner!
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil or olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
Spice Blend:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can chickpeas (drained and rinsed)
- 3 cups cauliflower florets
- 1/2 cup full-fat coconut milk
- 1/2 cup vegetable broth or water
- Chopped fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat oil in a large skillet, sauté onion until soft, then add garlic and ginger.
- Add Spices: Stir in garam masala, cumin, coriander, turmeric, cayenne, salt, and pepper.
- Cook Vegetables: Add tomatoes, chickpeas, cauliflower, coconut milk, and broth. Simmer until cauliflower is tender.
- Adjust Seasonings: Taste and adjust salt and pepper as needed.
- Serve: Garnish with cilantro and serve hot over rice or with naan.
Notes
- For a richer flavor, simmer uncovered to reduce and intensify the sauce.
- Serve over steamed basmati rice or with warm naan.
- Flavors meld beautifully, making leftovers even more delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
