A feast for both the eyes and the palate, this Vegetarian Tikka Masala with Cauliflower and Chickpeas is a vibrant and nutritious dish that's loaded with bold, aromatic spices. The tender cauliflower and chickpeas soak up the rich, creamy coconut tomato sauce, delivering an explosion of flavors with every bite. Quick and easy to prepare, this dish is perfect for those evenings when you crave a comforting, Indian-inspired meal. Serve it with warm basmati rice, and watch it become a new family favorite!
Pin this recipe
Print this recipeIngrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1/2 teaspoon cayenne pepper
- 1 medium cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped
- Salt and and black pepper to taste
- Cooked basmati basmati rice, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté until softened, about 5 minutes.
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Add the garam masala, ground cumin, ground turmeric, ground paprika, and cayenne pepper; cook for another minute, stirring constantly.
- Add the cauliflower florets and cook for 5-7 minutes, until they begin to soften.
- Stir in the chickpeas, diced tomatoes, and coconut milk; bring to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, until the cauliflower is tender and the sauce has thickened.
- Season with salt and black pepper to taste.
- Garnish with fresh cilantro and serve hot with cooked basmati rice.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 48g | Protéines: 11g | Fat: 10g | Sucre: 8g