Description
Creamy Tomato Chickpea and Cauliflower Masala is a hearty and comforting plant-based curry made with roasted cauliflower, chickpeas, and a rich spiced tomato-coconut sauce. It’s perfect served over rice or with warm naan for a satisfying meal.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head cauliflower, cut into florets
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with a little oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
- In a large skillet or saucepan, heat oil over medium heat. Add onion and sauté until soft and golden, about 5–6 minutes.
- Stir in garlic, ginger, garam masala, cumin, turmeric, and cayenne (if using). Cook for 1–2 minutes until fragrant.
- Add crushed tomatoes and bring to a simmer. Cook for 5–7 minutes until slightly thickened.
- Stir in chickpeas and roasted cauliflower. Pour in coconut milk and simmer for another 5–10 minutes until heated through and creamy. Season with salt and pepper.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For added depth, squeeze a little lemon juice before serving.
- Use full-fat coconut milk for a richer texture.
- Add spinach or peas for extra vegetables and color.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea masala, cauliflower curry, vegan curry, tomato coconut curry, plant-based Indian dish