Description
This Creamy Tomato Chickpea and Cauliflower Masala is a flavorful and satisfying vegan dish with a creamy tomato base and a blend of aromatic spices. Perfect for a cozy dinner, it’s easy to make and pairs well with rice or naan.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
Spices:
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
Additional:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups cauliflower florets
- 1 (15-ounce) can crushed tomatoes
- 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 skillet, sauté onion until soft, add garlic, ginger, and spices.
- Add Chickpeas and Cauliflower: Toss in chickpeas, cauliflower, pour in tomatoes, coconut milk, and broth. Simmer.
- Simmer: Cover and cook for 20–25 minutes until cauliflower is tender.
- Adjust Seasoning and Serve: Taste and adjust seasoning, garnish with cilantro, and serve hot.
Notes
- Serve over basmati rice, quinoa, or with warm naan.
- For extra creaminess, stir in yogurt or more coconut milk before serving.
- Leftovers keep well in the fridge for up to 4 days.
