Cauliflower Chickpea Tikka Masala

This Cauliflower Chickpea Tikka Masala is a SHOWSTOPPER! It packs flavor from the variety of spices and nutrients from the cauliflower, chickpeas, tomatoes, and onions. This dish magically comes together in under 30-minutes making it a weeknight staple. Serve it over a bed of rice and with some naan or bread on the side to complete the saucy meal.

Nutrients Inside

I love this dish because it has your veggies and plant based protein baked in and incorporated. It's a great way to add fiber, folate (supports cell growth), vitamins C and K, potassium, and magnesium.

The cauliflower and chickpeas add these nutrients above and elevate the dish's textures making this a must make meal! It also is super easy and convenient to make!

Easy One Pot

I also love this dish because it comes together in 1 pot (I use this pot and cannot recommend it enough). Just add all of your ingredients (at varying times) to the pot and allow it to simmer together. Granted, you'll need to make your rice separately, but it makes for minimal cleanup and a beginner friendly dish with tons of flavor!

This dish comes together in 30-minutes and has the flavor complexity from all of the spices of dishes that typically take longer to create. The trick is adding in the spices early to allow the flavors to seep in.

Cauliflower Chickpea Tikka Masala

This vegan cauliflower chickpea tikka masala comes together in under 30-minutes and introduces many spices to your plate!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 tablespoon oil I used avocado
• ½ onion chopped
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 teaspoon cumin
• 1 ½ teaspoon turmeric
• 1 teaspoon coriander
• ½ teaspoon chili pepper powder
• 1 teaspoon paprika
• 1 ½ teaspoon garam masala
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoon tomato paste
• 1 head of cauliflower
• 1 15 oz can of tomato purée
• 1 ½ cups veggie broth
• 1 cup coconut milk
• 1 15 oz can chickpeas
• Brown rice naan/bread to serve

Instructions

 

• Make your rice (that will take the longest)!
• Cut your cauliflower into small florets
• Dice your onion and put it in a heated pot with the avocado oil and stir until golden, 4 minutes or so.
• Add in the minced ginger and garlic along with the spices, salt, tomato paste, and cauliflower. Stir it all until incorporated (roughly 1 minute)
• Add the veggie stock and tomato puree. Bring to a boil then cover and reduce to simmer for 10 minutes, stirring occasionally.
• Add the coconut milk in and chickpeas then stir for a few minutes until it's all warm and incorporated.
• Serve over some rice and have with naan/bread of choice!
• Enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another under 30-minute dinner packed with flavor, check out my Moroccan Chickpea Tomato Stew!