Chana Masala and Roasted Turmeric Cauliflower

Otherwise known as Savory Indian Chickpeas, this super simple dish comes quickly and heats up well

Savory, Flavorful and Cozy!

Otherwise known as Savory Indian Chickpeas, this super simple dish is packed with flavor and comes together quickly/ heats up well making it perfect for busy weekdays whether you prep it ahead or make at the last minute.

Recipe adapted from Eating Well, this vegetarian dish it’s just canned chickpeas cooked up with onion, diced tomatoes, garlic, ginger and lots of yummy spices like cumin, coriander, turmeric and garam masala.  Packed with flavor, nourishing and cozy!

Served over rice and paired with a side of Roasted Turmeric Cauliflower, this is one of my & my husband’s favorite easy dishes.

Scroll down to see the recipe.

Chana Masala and Roasted Turmeric Cauliflower

Recipe

 

Chana Masala and Roasted Turmeric Cauliflower
 
Prep time
Cook time
Total time
 
Otherwise known as Savory Indian Chickpeas, this super simple meal is packed with flavor and comes together quickly/ heats up well... perfect for busy weekdays! Served over rice and paired with roasted turmeric cauliflower, it's an easy and satisfying meal! Chana Masala recipe adapted from Eating Well.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 4 servings
Ingredients
Chickpea Curry
  • 1 small or medium serrano or jalapeño pepper, de-seeded and chopped finely
  • 4 garlic cloves, minced
  • 1 2-inch piece fresh ginger, peeled and finely chopped
  • 1 medium yellow onion, chopped
  • 6 tablespoons canola oil or grapeseed oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • 2 14.5 oz cans diced tomatoes with their juice
  • ¾ teaspoon kosher salt
  • 2 15 oz cans chickpeas, drained and rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish
White Rice, prepared according to package
Roasted Turmeric Cauliflower
  • 1 head cauliflower, cut into 1-2 inch florets or 1 package of pre-cut cauliflower
  • Neutral oil of your choice -- grapeseed, avocado or olive oil (this time I used grapeseed)
  • 1 teaspoon turmeric (sometimes I add more depending on how much cauliflower I have)
  • kosher salt
  • pepper
Instructions
Chana Masala
  1. Heat oil in a large saucepan over medium-high heat. Add the pepper, garlic, ginger and onions. Cook, stirring occasionally until onions tender, 3 to 5 minutes.
  2. Add and stir in coriander, cumin and turmeric. Cook, stirring occasionally, for 2 minutes.
  3. Add tomatoes and their juice along with salt. Reduce heat to simmer and cook, stirring occasionally, for 4 minutes.
  4. Add chickpeas and garam masala, and continue to simmer, stirring occasionally, for 5 minutes more. Serve on prepared rice. Garnish with cilantro, if desired.
Roasted Turmeric Cauliflower
  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. In a medium bowl, mix a 1-2 tablespoons of oil with the turmeric until well combined. Add cauliflower florets and toss to cover cauliflower with the turmeric-oil mixture. Add more oil and turmeric as needed or desired to coat all the cauliflower.
  3. Place cauliflower in a single layer on the prepared baking sheet. Sprinkle with salt and pepper to taste.
  4. Bake 30 minutes or until starting to brown and get crispy on edges.
Assemble
  1. In each bowl, add rice, chana masala and cauliflower. Garnish with fresh cilantro. Enjoy!
Chana Masala stores well in a sealed container in the refrigerator for several days. Heat up on the stovetop or in the microwave.

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