Cauliflower and Chickpea Masala
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 About 1.25 cups each
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Calories
3069 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Cauliflower and Chickpea Masala
Description
This recipe starts with a masala spice mix including garam masala, cumin, turmeric, smoked paprika, cayenne pepper, salt, and freshly cracked black pepper. Onion, garlic, and grated ginger are sautéed in olive oil until soft, then the spice mix is added to bloom the flavors. Frozen cauliflower florets are added and cooked until thawed and coated with spices. Chickpeas and tomato sauce with some water are stirred in and simmered to blend flavors and reduce acidity.
The dish is finished with heavy cream to create a rich, smooth texture contrasting with the tender cauliflower and chickpeas. The use of spices provides warmth, earthiness, and a touch of heat adjustable by the cayenne amount.
Cauliflower and Chickpea Masala makes a flavorful vegetarian main or side, pairing well with rice or flatbread. Using frozen cauliflower is convenient, though fresh cauliflower can be used if blanched first to shorten cooking time.
The recipe notes options for cooling the heat and alternatives to make it vegan by substituting coconut milk for heavy cream.
Ingredients
Masala Spice Mix
- 2 Tbsp garam masala $0.60
- 1/2 tsp cumin $0.05
- 1/2 tsp Turmeric $0.05
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp cayenne pepper $0.02
- 1/2 tsp salt $0.02
- black pepper $0.08, freshly cracked
Skillet Ingredients
- 1 yellow onion $0.70
- 3 cloves garlic $0.12
- 1/2 Tbsp ginger $0.15, grated fresh
- 2 Tbsp olive oil $0.44
- 12 oz. cauliflower florets $1.28, frozen
- 1 oz. can chickpeas $0.94, drained
- 1 oz. can tomato sauce $1.06
- 1/4 cup water $0.00
- 1/3 cup heavy cream $0.40
- salt $0.02, to taste
Instructions
- In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
- Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
- Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
- Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
- After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.
Notes
- Adjust cayenne pepper amount to change the spice level to personal preference.
- Fresh cauliflower may be used but should be blanched before cooking to reduce cook time.
- Tomato sauce here refers to pureed cooked tomatoes, similar to passata.
- For a vegan version, substitute heavy cream with full-fat canned coconut milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4About 1.25 cups each
Amount Per Serving
Calories 3069 kcal
% Daily Value*
| Serving | 1.25Cups | |
| Calories | 306.9kcal | 15% |
| Carbohydrates | 33.3g | 11% |
| Protein | 9.58g | 19% |
| Fat | 16.48g | 25% |
| Sodium | 1153.2mg | 48% |
| Fiber | 10.45g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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