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Cauliflower and Chickpea Masala
4.8 from 333 votes

Cauliflower and Chickpea Masala

Cauliflower and Chickpea Masala is a spiced vegetable curry featuring cauliflower florets and chickpeas simmered in a tomato sauce enriched with spices like garam masala, turmeric, and smoked paprika. The curry gains creaminess from heavy cream and has a balanced medium heat level adjustable by cayenne pepper. Sautéed onions, garlic, and fresh ginger form the base, infusing the dish with aromatic depth.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 About 1.25 cups each
Calories: 3069 kcal
Course: Main Course, Dinner
Cuisine: Indian

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

    Cup of Yum
  1. In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 About 1.25 cups each

Amount Per Serving

Calories 3069

% 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.