Cauliflower and Chickpea Masala #vegetarian #vegan
This very simple, ultra smooth, and intensely spiced Cauliflower and Chickpea Masala is my new most loved supper! That fiery smooth sauce is simply so ??that I need to sop up each and every piece with a bit of naan. This dish meets up too quick, requires next to no slashing, is madly cheap, and holds up well in the ice chest, so it's incredible for supper prep! This one is going directly into my week by week revolution.
I've been eating my Cauliflower and Chickpea Masala with a bit of naan bread to gather up that flavorful sauce, however this dish would be similarly as great over a bed of hot rice. Whichever way it's smooth, fiery, and gracious so delish!
You can alter the warmth of this sauce by expanding, diminishing, or notwithstanding dispensing with the measure of cayenne pepper in the flavor blend. The sum recorded underneath makes what I would call a "medium" zest level, yet that is very emotional, so think about that while taking other factors into consideration.
A simple sub for the overwhelming cream in this recipe would be full fat coconut milk (the stuff that comes in jars, NOT the dairy milk substitute). You can play around with the amounts, yet I'd surmise somewhere close to 1/2 to 1 cup would function admirably.
Also try our recipe Thai Peanut Coconut Cauliflower Chickpea Curry
This too simple, ultra smooth, and vigorously spiced Cauliflower and Chickpea Masala will be your new most loved weeknight supper! So much enhance, so little exertion.
INGREDIENTS
MASALA SPICE MIX
- 2 Tbsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne
- 1/2 tsp salt
- Freshly Cracked Pepper
SKILLET INGREDIENTS
- 1 yellow onion
- 3 cloves garlic
- 1/2 Tbsp grated fresh ginger
- 2 Tbsp olive oil
- 12 oz. frozen cauliflower florets
- 1 15oz. can chickpeas, drained
- 1 15oz. can tomato sauce
- 1/4 cup water
- 1/3 cup heavy cream
- salt 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.
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