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chickpea cauliflower masala vegan
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5 from 2 votes

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.
Course Main Course
Cuisine dairy-free, gluten-free, Indian, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Katie

Ingredients  

Cauliflower

  • 1 cauliflower, chopped into equal size florets
  • 1 tablespoon olive oil
  • ½ teaspoon garam masala
  • pinch of salt

Masala Sauce

  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, chopped/minced
  • 1 cm piece of ginger, minced
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric powder
  • 1 tin (400g/ 14oz) chopped tomatoes
  • ½-1 teaspoon salt
  • ½ (70g) cup cashews *nut-free option, see notes
  • 1 cup plant milk
  • ⅓ (75ml) cup water
  • 1 tin (400g/ 14oz) chickpeas, drained & rinsed

Naan/ Rice (see notes)

    Instructions

    Cauliflower

    • 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.

    Masala Sauce

    • 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.

    Notes

    • 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. 

    Nutrition

    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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