Description
This creamy tomato chickpea and cauliflower masala is a flavorful vegan and gluten-free Indian-inspired main course. Featuring tender cauliflower florets and protein-rich chickpeas simmered in a spiced tomato and coconut milk sauce, it offers a rich, comforting dish that is perfect for a hearty meal. The blend of aromatic spices, garlic, ginger, and fresh cilantro garnish provides an authentic taste that is both inviting and nourishing.
Ingredients
Scale
Vegetables and Legumes
- 3 cups cauliflower florets
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
Spices
- 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
Liquids and Oils
- 1 tablespoon coconut oil or olive oil
- 1/2 cup full-fat coconut milk
- 1/2 cup vegetable broth or water
Herbs
- 1 tablespoon fresh ginger, grated
- Chopped fresh cilantro for garnish
Instructions
- Heat the oil and sauté onions: Heat 1 tablespoon of coconut or olive oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes until softened and golden brown, stirring occasionally to prevent sticking.
- Add garlic and ginger: Stir in the minced garlic and grated fresh ginger, cooking for another 1 to 2 minutes until fragrant, which helps build the base flavor profile of the dish.
- Toast the spices: Add 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir continuously for about 30 seconds to toast the spices, enhancing their aroma and flavor.
- Add tomatoes, chickpeas, and cauliflower: Pour in the canned diced tomatoes with their juice, the rinsed chickpeas, and 3 cups of cauliflower florets. Mix everything to combine well.
- Add coconut milk and broth, then simmer: Stir in 1/2 cup full-fat coconut milk and 1/2 cup vegetable broth or water. Bring the mixture to a gentle simmer. Cover the pot and allow it to cook for 15 to 20 minutes until the cauliflower is tender and the sauce has thickened slightly.
- Adjust seasoning and serve: Taste the masala and adjust the salt or spices as needed. Serve hot, garnished with freshly chopped cilantro for added freshness and color.
Notes
- For a richer flavor, simmer the masala uncovered for a longer period to reduce and intensify the sauce.
- This dish pairs excellently with steamed basmati rice or warm naan bread.
- The flavors develop even further if left to rest overnight, making it a great make-ahead meal.
