Ingredients
– 2 tablespoons olive oil
– 1 yellow onion, diced
– 1 large carrot, chopped
– 2 tablespoons tomato paste
– 1 tablespoon freshly grated ginger
– 4 cloves garlic, minced
– 2 teaspoons garam masala
– 2 teaspoons ground turmeric
– 1 teaspoon chili powder
– ½ teaspoon paprika
– ½ teaspoon cumin
– ¼ teaspoon cayenne pepper
– 3 cups cauliflower florets
– ¾ cup vegetable broth
– 1 28-ounce can diced tomatoes
– 1 15-ounce can chickpeas, rinsed and drained
– ½ cup coconut milk
– 1 tablespoon fresh lemon juice
– ¼ cup chopped fresh cilantro leaves (optional)
– Basmati rice and naan bread for serving (optional)
Instructions
1-First, heat the olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and chopped carrot, cooking until tender, about 5 minutes.
2-Stir in the tomato paste, grated ginger, minced garlic, garam masala, ground turmeric, chili powder, paprika, cumin, and cayenne pepper, and cook for 1 to 2 minutes until fragrant and well combined.
3-Add the cauliflower florets, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until the cauliflower is tender and the sauce thickens.
4-Stir in the chickpeas, coconut milk, and lemon juice; heat for 5 minutes to blend the flavors.
5-Garnish with chopped cilantro leaves if desired, and serve warm with basmati rice and naan bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Use fresh ginger and garlic for the best flavor.
⏳ Avoid overcooking cauliflower to keep a firm texture.
🥥 Shake canned coconut milk well before use; use full-fat coconut milk for creaminess.
- Prep Time: 15 minutes
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- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: Indian
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 serving
- Calories: 133
- Sugar: 5 g
- Sodium: 368 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0