I think this deliciously easy, creamy smooth, and intensely spiced Cauliflower Chickpea Masala will be your new favorite weeknight dinner!
I love me some Indian cuisine. Sometimes, I get the most wicked cravings for it and feel tempted to get last minute takeout. But after dabbling a bit, I found that you can surprise your taste buds with the the same blend of mysterious flavors and that cooking it can be a lot easier than it looks.
Like this Cauliflower and Chickpea Masala. It’s a vegetarian dish that comes together incredibly fast with a spicy, creamy sauce that you’ll want to scoop up every last drop of. Serve either over rice or with a piece of naan for all that delicious dipping.
This is the kind of dish you can make for company without throwing yourself into a tizzy. It’s elegant enough for guests yet casual for that weeknight when you just crave something exotic that takes you out of the rut. You can make the recipe with ingredients that you probably already got in your kitchen.
Unless you’re like me and you’ve invited your girlfriends over with the promise of a divine Cauliflower and Chickpea Masala, lots of wine, and cheesy 90s movies only to realize you ran out of garam masala. I forgot to put it on my shopping list after the last time I used it up.
Isn’t it funny when you’re in the biggest hurry how everything else around you seems to stand still in time? Particularly the line at the supermarket. I’ve honestly no idea how I managed to get home and whipped up this dish before my guests arrived. In true fashion, I picked the slowest-moving line possible.
We’re a spicy bunch, so I have to rank this recipe in the medium-spice-level range. If you’re unsure, you can reduce the amount of cayenne pepper to suit your taste. I garnished the masala with fresh cilantro to add more color to the picture, I didn’t find it added a lot to the total flavor so that’s totally optional.
Our Indian food movie night was a success, thanks to my new fave super-easy Cauliflower and Chickpea Masala. Find it out for yourself, enjoy this never disappointing weeknight dish with minimum effort!
2 tablespoons garam masala
1 yellow onion
3 cloves garlic
1/2 tablespoon grated fresh ginger
2 tablespoons olive oil
12oz / 340g frozen cauliflower florets
1 15oz can / 400g can chickpeas, drained
1 15oz / 400g can tomato sauce
1/4 cup water
1/3 cup heavy cream
salt and cayenne pepper to taste
Fresh cilantro, optional
Naan or rice of choice
In a small bowl, combine the garam masala with the desired amount of cayenne and salt.
Finely dice the onion, mince the garlic, and grate the ginger. In a large skillet, heat up the oil and add all 3, 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 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. 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.
Prep Time 10 min | Cook Time 30 min | Total Time 40 min
The tableware is from Kookpunt