Easy Vegan Chickpea Cauliflower Masala
This Easy Easy Vegan Chickpea Cauliflower Masala is a quick and simple, healthy dinner recipe that requires only one pot and and oven. It is dairy-free, gluten-free (if you choose rice as your side dish) and can easily be made nut-free as well.
Heat oven to 180°C.
Line a baking tray with parchment paper and spread cauliflower florets evenly.
Season with olive oil, garam masala and salt and bake for about 20 minutes or until florets are soft.
In the meantime, heat a pan over medium heat
Add olive oil, onions and garlic and cook until slightly brown. Add ginger half way through.
Add all the spices (coriander, cumin, garam masala, curry, turmeric) and cook for about 30 seconds until spices have released their flavours.
Add the chopped tomatoes and salt and let simmer for about 15 minutes.
Transfer the mixture to a blender, add cashews, plant milk and water and blend until smooth.
Feel free to add a splash of water/ milk if you prefer a thinner sauce.
Pour the sauce back into the pan and add cooked cauliflower and chickpeas.
Serve with brown rice or naan.
- Garlic Naan: I highly recommend Naan as a side dish here.
- Nut-Free Option: This recipe could easily be made nut-free if you replaced the cashews with coconut milk. The taste will be slightly different but the curry will be just as creamy.
Calories: 669kcal | Carbohydrates: 70g | Protein: 28g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 2003mg | Potassium: 2027mg | Fiber: 21g | Sugar: 15g | Vitamin A: 531IU | Vitamin C: 164mg | Calcium: 662mg | Iron: 10mg
All nutritional information is based on third-party calculations and should be considered estimates.
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