Cauliflower and Chickpea Tikka Masala
Being pregnant, I am constantly craving interesting flavors. Last week all I wanted was Indian food! So I decided to make my own version of cauliflower and chickpea tikka masala. This recipe is spice heavy and full of flavor.
This cauliflower and chickpea tikka masala recipe couldn’t be any easier or more affordable. I had most of the ingredients and spices already. All I had to buy was a can of chickpeas, some frozen cauliflower, and naan bread. Most of the other ingredients are usually staples in many people’s homes, and if not, are all very affordable.
This particular cauliflower and chickpea tikka masala recipe is unique since I add sugar to the spice mixture. The sugar balances out all of the strong spices. This recipes can easily be made vegan by using coconut cream, which usually comes in a can (not coconut milk) instead of the heavy cream. The amount of cayenne I recommend is 1/8 tsp. – 1/4 tsp. which is low to medium heat so feel free to bump it up to 1/2 tsp. if you REALLY like the heat.
I used instant basmati rice and store bought naan to make it even easier. All I did was throw the rice in the microwave and the naan into the oven at 350 for 10 minutes. This meal is perfection. I hope you love it as much as we did!
Vegetables and Protein:
- 12-16 oz. of cauliflower florets – frozen
- 1 15 oz. can of chickpeas – drained and rinsed
- 4 cloves of garlic – minced
- 1/2 tbs. fresh ginger – grated
- 1 yellow onion – diced
- 1 15 oz. can of tomato sauce
Spices and Seasoning:
- 1/8 – 1/4 tsp. cayenne pepper (depending on how spicy you like it)
- 2 tbs. garam masala
- 1/2 tsp. smoked paprika
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp salt
- 1/4 tsp. black pepper
- 2 tbs. granulated sugar
- 2 tbs. olive oil
- 1/3 c. heavy cream (or canned coconut cream if you want to make it vegan)
- 1/4 cup water (or more if needed)
- Mix the spices, seasoning, and sugar in a small bowl and set aside.
- Heat the olive in a large pan or wok over medium low heat.
- Add the onions and cook for one minute. Then add the garlic and ginger – saute until onions are translucent – about 2 more minutes (be careful not to burn the garlic).
- Add the cauliflower and spice mixture. Cook until the cauliflower is defrosted.
- Add the chickpeas, tomato sauce, and water.
- Turn heat to low, cover the pan and simmer for 15 minutes.
- Add the heavy cream and simmer for a couple more minutes.
- Serve with white basmati rice and lightly toasted naan.
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