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Cauliflower & Chickpea Masala

Course: Main Courses - Vegetarian
Cuisine: Indian

Ingredients

Masala Spice Mix:

  • 1 Tablespoon Garam Masala
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Cayenne Pepper Optional or to Taste

Main Dish Ingredients:

  • Lightly Salted Water
  • 1 Head Cauliflower In Medium Florets
  • 2 Tablespoons Olive Oil
  • 1 Large Onion Chopped
  • 4 Cloves Garlic Minced
  • 1 Tablespoon Fresh Ginger Grated
  • 1 15-Ounce Can Tomato Sauce
  • 1/2 Cup Water
  • 1 15-Ounce Can Chickpeas Drained
  • 2 Large Carrots Peeled & Sliced
  • 1 Cup Heavy Cream or Full-Fat Coconut Milk
  • Salt & Pepper To Taste
  • 1/4 Cup Cilantro Lightly Packed then Chopped

Instructions

  • In a small bowl, combine spices for the masala spice mix. Set aside. Adjust the spice level to your taste by adding or eliminating the cayenne pepper.
  • Bring a large pot of lightly salted water to a full rolling boil. Add cauliflower and blanch for 1 minute. Drain and immerse in an ice bath to stop the cooking. Drain and set aside.
  • In a large Dutch oven, heat olive oil over medium heat. Sauté onion until soft and translucent.
  • Add fresh garlic, ginger and the masala spice mix and cook for 1 minute more.
  • Add the cauliflower and stir to coat with spices. Cook for 2 to 3 minutes.
  • Add tomato sauce, water, chickpeas and carrots. Simmer until vegetables are tender.
  • Remove from heat and add cream or coconut milk. Taste and add salt and pepper as needed. Stir in cilantro.
  • Serve over rice or with naan.