Creamy Tomato Chickpea and Cauliflower Masala
 
 
Better-than-takeout creamy tomato chickpea and cauliflower masala from Smitten Kitchen Keepers - a richly spiced curry that's easy to make at home even on busy nights.
Yield: 4 servings
Ingredients
  • 3 tbsp ghee or butter
  • 1 large onion, minced
  • 2-inch piece of ginger, peeled and minced or grated
  • 2 garlic cloves, minced or grated
  • salt, to taste
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp kashmiri chili powder
  • 2 tbsp tomato paste
  • 1 (14.5 oz) can crushed tomatoes
  • 3 cups cauliflower, chopped into bite sized pieces
  • 1¾ cups cooked chickpeas, drained and rinsed
  • 2-4 tbsp heavy cream
  • cooked rice or naan, for serving
Instructions
  1. Heat ghee or butter in a large pan with a lid over medium-high heat. Add the onion and saute for 5-7 minutes or until cooked through and starting to brown at the edges. Stir in the ginger and garlic. Saute for 1 minute, or until fragrant.
  2. To the pan add 1 tsp salt, cumin, turmeric, garam masala, coriander, and kashmiri chili powder. Saute for 2 minutes. Add in the tomato paste and cook, stirring constantly, for 2 minutes. Add in the tomatoes, scraping the bottom of the pan to release anything that is stuck to the bottom of the pan. Stir in another 1.5 tsp salt. Bring to a simmer.
  3. Cook, stirring occasionally, until saucy, about 8 minutes. Add 1 cup water and cauliflower. Bring to a simmer. Cover and cook for 5 minutes. Stir in the chickpeas and cook for another 10 minutes to allow the flavors to meld.
  4. Remove from the heat and stir in 2 tbsp heavy cream. Season to taste. Divide among serving bowls and drizzle the remaining 2 tbsp heavy cream over the top of each bowl. Serve with rice or naan, as desired.
Notes
Recipe from Smitten Kitchen Keepers
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/03/creamy-tomato-chickpea-and-cauliflower-masala.html