This super easy, ultra creamy, and heavily spiced Cauliflower and Chickpea Masala is my new favorite dinner! That spicy-creamy sauce is just so 👌that I have to sop up every last bit with a piece of naan. This dish comes together super fast, requires very little chopping, is insanely inexpensive, and holds up well in the fridge, so it’s great for meal prep! This one is going right into my weekly rotation. :)
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How to Serve the Cauliflower and Chickpea Masala
I’ve been eating my Cauliflower and Chickpea Masala with a piece of naan bread to scoop up that delicious sauce, but this dish would be equally as good over a bed of hot rice. Either way it’s creamy, spicy, and oh so delish!
Make it Spicy or Mild
You can adjust the heat of this sauce by increasing, decreasing, or even eliminating the amount of cayenne pepper in the spice mix. The amount listed below creates what I would call a “medium” spice level, but that’s extremely subjective, so take that with a grain of salt.
Make it Vegan
An easy sub for the heavy cream in this recipe would be full fat coconut milk (the stuff that comes in cans, NOT the dairy milk substitute). You can play around with the quantities, but I’d guess somewhere between 1/2 to 1 cup would work well.
Cauliflower and Chickpea Masala
Servings 4 About 1.25 cups eachIngredients
Masala Spice Mix
- 2 Tbsp garam masala ($0.60)
- 1/2 tsp cumin ($0.05)
- 1/2 tsp turmeric ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp cayenne ($0.02)
- 1/2 tsp salt ($0.02)
- Freshly Cracked Pepper ($0.03)
Skillet Ingredients
- 1 yellow onion ($0.21)
- 3 cloves garlic ($0.24)
- 1/2 Tbsp grated fresh ginger ($0.15)
- 2 Tbsp olive oil ($0.32)
- 12 oz. frozen cauliflower florets ($1.00)
- 1 15oz. can chickpeas, drained ($0.49)
- 1 15oz. can tomato sauce* ($0.59)
- 1/4 cup water ($0.00)
- 1/3 cup heavy cream ($0.26)
- salt to taste ($0.02)
Instructions
- In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
- Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
- Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
- Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
- After the sauce has simmered for 15 minutes, turn off the heat and stir in the heavy cream. Give the masala a taste and add salt as needed. Serve in a bowl either over rice or with a piece of bread for dipping.
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Notes
Nutrition
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How to Make Cauliflower Chickpea Masala – Step by Step Photos
Begin by combining 2 Tbsp garam masala, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp salt, and some freshly cracked pepper in a small bowl.
Finely dice one yellow onion, mince three cloves of garlic and grate about 1/2 Tbsp fresh ginger (ginger is hard to measure, so this is flexible).
Add the onion, garlic, and ginger to a large skillet with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
Add 12oz. frozen cauliflower florets to the skillet and continue to sauté until the cauliflower is thawed through and coated in spices.
Next, add one 15oz. can chickpeas (drained), one 15oz. can tomato sauce, and about 1/4 cup water to the skillet. Stir to combine and then let the sauce simmer over medium-low heat for 15 minutes, stirring occasionally. If the sauce starts to dry out as it simmers, add a couple more tablespoons of water.
After the sauce has simmered and the tomato sauce has mellowed a bit, turn off the heat and stir in 1/3 cup heavy cream.
After stirring the cream into the sauce, give it a taste and add more salt to taste (I added about 1/4 tsp).
I garnished here with fresh cilantro, but didn’t find that it added a lot to the flavor, so that’s entirely optional!
Dig in!
Delicious! I made the recipe as indicated with two exceptions. I used fresh, blanched cauliflower and I used coconut milk instead of cream. I served it over rice and it is warming, filling, and tasty! Next time I may back off a bit on the cayenne to suit my taste. Definitely a keeper. Thank you!
Do you think this could be made in a crock pot for busy days after watering the onions, garlic and ginger?
We haven’t tried it, but I’m not sure it would work! It’s a pretty quick recipe as is and there isn’t a ton of liquid, so I’d be concerned about it sticking and not cooking properly. If you decide to give a try though, let us know how it goes!
Could I use yogurt instead of cream
That should be fine! Coconut milk would work as well!
Easy to make with ingredients on hand. What a rich and satisfying meal. Thank you for sharing!
I have wanted to make Indian dishes for a while, but had fear over the lack of knowledge, I tried this recipe and it was great! I have begun to add other vegetables. It seems like I can’t go wrong. Diced potatoes, broccoli, peas, mushrooms, it’s all good! My family loves this dish.
Can coconut cream be used instead of heavy cream?
I think that would be great!
Very tasteful! My family enjoyed it.❤️
This recipe is a winner in our house! Added a 2nd can of chick peas and bag of baby spinach at the end as suggested by other comments. Also our market had fresh cauliflower on sale so used fresh instead of frozen.
The spice profile was fabulous!
Served over white basmati rice and warm SB garlic naan.
Thanks for another great recipe BB!
I have a question:
What is the best way to make this dish for campfire cooking?
The last time I prepared this dish for camping I mixed the spices at home, packed that bag of mixed spices and made the dish from scratch over the fire, which went well.
To save more effort this year, I was thinking of making the whole dish WITHOUT adding the cream, and then adding the cream while reheating the dish at the campsite. I would like to use this method to prevent food poisoning and keep the dish fresh: the cream could stay unopened in its original container. The cream seems to be the one ingredient that is most prone to going bad once opened. Does this sound like it would work well? If not, what would you suggest? Thanks!
Hi Sarah, unfortunately I don’t have any experience with campfire cooking so I can’t offer any suggestions there, but I do want to offer some insight into the food safety issues. Cream is not the only ingredient that poses a danger here. You don’t want to leave any of the opened canned goods or chopped produce out at room temperature for longer than two hours, so I wouldn’t suggest preparing the meal ahead of time.
Thanks! Everything would be in a cooler with ice : )
Ah! In that case, yes, that’s a great method! :)
Fantastic dish! We used frozen broccoli because we didn’t have frozen cauliflower, and it was amazing! I also added some smoked tofu, just to fill it out a bit more and because I like experimenting. Served it with basmati rice and my husband (a carnivore) couldn’t stop raving about how much he loved it.
This is a staple in our home. It is so easy and comforting, we’ve made it countless times and still love it! Thank you for posting!
This was really good. I’ve tried alot of online recipes, not all deliver. I didn’t have enough garam masala, so I improvised and made my own. Plus had to substitute milk for cream because of my health. Thank you! This dish was excellent! and on WW, very low points. Will definitely make again
This was really really good and easy to make. A lot of recipes say they are easy but this one really is! I have don’t this recipe before with diced tomatoes but using actual tomato sauce is so much better. It changes the whole taste and texture of the dish. I served with some brown basmati rice and some (store bought) garlic naan. Delicious!
This was amazing, easy, and I will absolutely add this to my weekly rotation. I took a “risk” and made this for friends without having made it before, which can be anxiety-inducing for me. Everyone enjoyed it and dinner conversation mostly focused on how delicious the meal was. THANK YOU for another easy and delicious recipe using ingredient I can find locally.
I absolutely love this recipe, smells and tastes amazing! I usually add a small yukon gold potato, diced. I’ve also added a small sweet potato, diced.
Delicious and easy! One of our favorite meals.
Can this be frozen?
Hi, Gila! It can definitely stand up to a freeze and will keep for about a month. ~ Marion :)
Absolutely. Just do not keep it for more than 3-4 weeks or the best way to obtain maximum freshness (pardon, hopefully there is such a word in the English language !) put this in sturdy Ziploc style bags in portions for 2 or fewer people.
Any of the Indian recipes can be frozen, mostly
I cook, including biryani an even shrimp malai curry, and freeze them for almost 4-6 weeks.
This is an avid home cook from India, and I speak from knowledge and failure/successes in home cooking achieve over 30 years of cooking and having lived in the Mediterranean region and in South East Asia
I am just fascinated with food…
Note: Beth, I am not trying to steal your thunder. I came across of your recipe and am definitely trying it tonight. Appreciate it
Feel free to ask any questions/recipes regarding Chinese, Korean, Japanese and Vietnamese…not definitely do forget Indian too !
regards
Swarna K Duttagupta
senigma13@gmail.com
Thank you so much for the helpful info and insight, Swarna! I’m always happy when people share their expertise with other readers. :)
I have fresh cauliflower. How much should I use and how do you recommend we soften the fresh cauliflower before we add it to the recipe? Thanks in advance.
Use the same amount called for in the recipe. Blanch the cauliflower first. XOXO -Monti
Thank you Monti. xoxo
You’re so welcome! Thanks for being here!
I added a couple of minced habanero peppers to this, and omitted the cayenne pepper. I also used plain yogurt in place of heavy cream because that’s what I had on hand. It came out tasting perfectly fine, and will be going in to my regular meal prep rotation!
Lovely recipe, fast and easy. I didn’t have Garam masala on hand, so mixed cinnamon, coriander, tiny bit of nutmeg and curry powder as a reasonable substitute, in addition to the other spices in the recipe. I used a lot of fresh ginger and smoked paprika. The only other substitution was coconut milk for the heavy cream. Served this with naan. Delicious! This is a good make ahead meal. It reheats beautifully.
The spice mix is so delicious! I tried this recipe with fresh cauliflower and it took forever to cook. If you use fresh cauliflower, I recommend semi-cooking the cauliflower first, so the chickpeas don’t turn mushy. I can see this becoming a side-dish to go with butter chicken!
Any ideas for making this in a slow-cooker?
I’m working with fresh cauliflower too. How much did you use for this recipe?
I used a head of fresh cauliflower and put the lid on while it was cooking with the onions, then simmered it with the lid on as well and it worked well for me!
This recipie is so delicious…and fast. I had everything in my house except the garam masala, but now that will be a permanent addition to my spice family.
I just finished the last serving (four meals for me) with brown rice, and I was so sad, I immediately planned to buy all the ingredients in the morning and make another big batch. I did sub in a russet potato for the chickpeas, since I needed to use it soon, but tomorrow I’ll use chickpeas, and also probably add zucchini. It’s healthy, vegan (used coconut milk), and really damn delicious! Thanks for this recipe!
This is delicious!!! Super easy, super flavourful. Served it with rice.
This my new favorite meal! The flavor is incredible and it’s perfect for lunch or dinner. I like to toss in some cubed or shredded chicken for a little extra protein, but you honestly don’t even need it for this meal to be satisfying. I definitely recommend using some garlic naan to add some extra goodness!
I make this all the time, it’s become a weeknight go-to! Super easy, mostly ingredients I keep on hand anyway. This tastes amazing as written but I like to add a squirt of honey or a spoonful of sugar to balance out the acidity of the tomato a little. Totally not necessary, though! Another banger from budget bytes.
I love this recipe. I’m not a vegetarian, but I do not even miss meat eating this dish. So hearty and filling. The flavor is spot-on!
So good! I used coconut milk (closer to 1/2 cup) and a can of crushed tomato instead of sauce (close enough) and it was delicious. I have a go-to chickpea masala, but I like this more :) Guess I have a new go-to.
Excellent! I made this dairy free by using canned coconut milk, and it’s a good thing I doubled the recipe because everyone liked it! I used fresh cauliflower, dried ginger, and chipotle powder instead of cayenne (I was out of cayenne). It came out really well and will stay in the rotation. I like the suggestion to add spinach at the end – will probably try that next time! Looking forward to leftovers tomorrow.
Very delicious, but are you sure you meant two TABLESPOONS of Garam Masala, rather than one tablespoon?
Yep, that’s how much I use. :) But every spice blend is unique, so if yours is stronger you can certainly use less. :)
I’m glad someone asked. I think this is a good recipe overall, but the 2 tablespoons of garam masala completely drowned out the other flavors in mine. This was also my first time cooking with garam masala, so I wasn’t sure what to expect. I was curious if it was a misprint and should have been teaspoons. I think I’ll try again with a lot less garam masala.
This is so SO good. The spice blend is absolutely delicious. I’d make this again in a heartbeat. The only change we might make is to add another can of chickpeas, but that is because we like them so much. :) Thank you for an AMAZING recipe!!
This is one of my all-time favs. It’s great to make at the start of the week for lunches (it usually lasts me 3 meals when accompanied by some bread or rice). I do add fresh spinach at the very end to make it a little greener & cut the cayenne in half so it isn’t quite as spicy for me :) Thanks, Beth!
I used ground ginger and had to blanche a head of fresh cauliflower, but otherwise followed the recipe exactly, and just wasn’t thrilled with the results – I found it very tomatoey and acidic compared to tikka masala takeaway. I made the coconut lentils as well, and ended up with a bunch of leftover masala and no leftover lentils for a family meal, so I know what is and is not going to be made again.
Very tasty!! I must have had curry on the brain cause I did accidentally think it said curry powder instead of cumin for some reason lol so mine got both. I had a couple partial bags of other frozen veggies in the freezer, decided to throw those in (one of broccoli and one half broccoli /half cauliflower, and a bag w some de shelled edamame), in addition to the bag of cauliflower lol so I did increase the spices a little and added a little more water since I added extra veggies.. everything else was the same though :) cheated and bought some naan, microwaved w a moist paper towel for 30 seconds, then put it on a hot cast iron skillet for 20 seconds each side.
Served over rice cause we like our carbs lol totally could have just done the naan if we had enough of it though.
Definitely gunna add this one to the rotation :) Almost used coconut milk but remembered I had a half a pint of heavy cream to use in the fridge. Oh and I added quite a bit of fresh cilantro which was great.
Thanks so much! Great recipe like always!!
This has become a staple for my family – I probably make it 2x a month. It’s truly one of my boyfriend’s favorite meals (a meat eater). I use coconut cream instead of heavy cream and always serve with basmati rice and naan.
I used about a cup of coconut milk but otherwise made the recipe as written. Delicious and satisfying withing being heavy. Will make again!
Forgot to leave my rating!!
My dad really loved this. He said “this should go in the rotation so we make it every week.” We don’t even have a rotation so that tells you how much he loved the flavors. Followed the recipe as is though I had to cook the frozen cauliflower for much longer than 5 minutes to heat it through. I guess my electric stove is to blame or maybe i should have had the bag sitting out while I completed the other steps. Adding a lid helped it along for that part. The cauliflower delay didn’t stop us from really enjoying it. I served it with store bought (and heated naan) and we also happened to have salmon. A really easy and delicious dish! Great to have another recipe to use my garam masala spice that I’d purchased for another recipe from this website. Did I mention all my recipes tend to come from here nowadays? Top notch stuff.
I decided to finally comment because we make this all the time. My toddlers love it (we cut the cayenne down for them). Sometimes we make it with fresh cauli, sometimes with frozen, and then we buy Stonefire Naan and keep it frozen so we can have this dish on hand anytime. We have coconut and dairy allergies so instead of any cream, we throw in some Earth Balance butter and a splash of unsweetened oat milk.
SUCH a crowd-pleaser.
Normally I’m a huge fan of your recipes, and I’ve made this one a couple of times – but I must say, it is offensively over-spiced. The 2 TBSP of garam is about 4x more than you’ll find in a more traditional recipe.
Delicious!!
I used the coconut milk instead of heavy cream
I made a few changes to the recipe but still turned out great. Subbed curry powder for the garam masala, and coconut milk for the cream. We added red curry paste at the end and it definitely took it up a notch!
My wife has a gall stone so I make everything fat free if I can or low fat. I have to say I know you state full fat in things but I replace everything with either non fat milk, fat free cream cheese or fat free cheese and have never had an issue. I used fat free half and half with this and it came out great. I would say however fat free cream/milk based products tend to be more watery so adjust your amounts accordingly. I really go to your site every week to make my list. So happy I found it. Great recipe!
Do you think it’d be okay to substitute curry powder for the garam masala? I don’t have any on hand and would love to try this recipe!
Yes, the flavor will be different, but definitely still delicious!
I came back for the chickpea and potato masala recipe that used to be linked here. Could I please have it?
Thank you!
Just sent. :)
Was looking for this too… Was starting to think I was crazy remembering something that never existed. Could I get this one emailed to me as well? Thank you!
Yep, just sent! :)
Was also looking for this. Please send
What is your email?
Just emailed you. :)
Just emailed you. :)
This is one of the first recipes I ever tried from Budget Bytes and WOW. Every time I make it I am seriously so impressed with myself and can’t believe *I* made something that tastes so good. Thank you Budget Bytes for the easy, delicious recipes!
Wow, this recipe is DELICIOUS! I swapped in coconut milk for the heavy cream and kicked in some extra spices at the end. This masala paired perfectly with basmati rice. Mmmmm! Love it!
Would this freeze well?
I haven’t tried freezing this one, but creamy sauces don’t always do so well, so I’d be hesitant to try.
Where’d the chickpea & potato recipe go??
I’ll email it to you. :)
I never saw this recipe people keep asking about, but I think I’d like to try it! Could up email it to me too please? Thanks!
I made this last night! I added a block of pressed tofu and used 1 cup of coconut milk and skipped the water. It was fantastic!
I have made this for my friends a few times I get asked for the recipe each time I make it. It would be really easy to make it vegan: just substitute the cream for coconut milk. I don’t know what that would taste like, but my vegan friend liked the change.
This is also a dish that is easy to make. I pre-mixed the spices for a camping trip and just had to toss things into a pan.
Just sent :)
YUM! This is sooooo good! Easy, healthy and cheap?! It doesn’t get better than that! :) Thank you!
I love the flexibility of this recipe. It’s easy to adapt to use what I already have – while trying to keep to the balance of ingredients in the original recipe. Today I used the slow cooker and cooked this version of the recipe on High for 4 hours.
Changes:
1 1/2 TB garam masala (the mixture I have is pretty strong) instead of 2TB
Powdered chilli pepper instead of cayenne
400g tin of peeled tomatoes instead of tomato sauce/passata (google the grams to oz conversion)
One small cauliflower (about 2 cups worth) and one large peeled carrot, chopped into chunks – instead of frozen cauliflower
The washed/clean leaves of the cauliflower
Half a 400g tin of coconut cream (leftover from another recipe) instead of heavy cream
I sautéed the onion, garlic, ginger and spices together then added all the ingredients to the slow cooker. I ate it with brown rice (cooked in a rice cooker with some finely chopped kale). Wonderful! Thanks for the inspiration.
This is one of my favourite weekday recipes! I usually use fresh cauliflower (increase water and simmer for longer, covered) and make it vegan by using coconut milk in place of heavy cream. I usually add a bit more cinnamon even though my garam masala blend already has a bit. Perfect with garlic naan!
I love this dish! I want to make it for friends tomorrow. What side dish would be a good pairing? I am looking for something easy to make and filling.
Thank you!
P.S. – I use fresh cauliflower, but I have learned to boil the cauliflower a bit first before adding it in with the onions and seasoning.
I love this recipe. My husband loves all curry and I’ve always used a simmer sauce because I’m the past I’ve never made it right homemade. Recently some of the sauces have added food dye and I’m allergic. So I would make two meals, one for him and my toddler and odds are a grilled cheese for me lol
When I found this recipe, I eyeballed it for months. I was intimidated because of my past failures. Then my toddler found an extreme love of chickpeas and I said ok that’s it I’m going for it.
Not only was this recipe so easy but I’ve made it five times now. Everyone loves it and I can eat it! Yay! I’ve even tried it by sautéing chicken before the onions.
What I love about this recipe after making it so many times is that when I’ve messed up by adding too much garlic or other spices, I can just balance it with an extra touch of cream. It really is foolproof.
Thank you so much for your recipes. I’ve been a long time follower and you’ve saved me a lot of time and money over the years. I’ve enjoyed all the recipes I’ve made and I will continue to do so.
PS my husband says thank you as well for this recipe.
I love this recipe, great use of frozen cauliflower, but could fresh cauliflower be used in the same way or would it have to be cooked first?
Yes, since frozen cauliflower is blanched before freezing, it’s already partially cooked and requires less time in the skillet. If you want to use fresh cauliflower you can either steam or boil it briefly before adding it to the skillet, or you can add a little water to the skillet when you add the florets and let it simmer until the water is pretty much gone, then proceed with the recipe. :)
Great recipe! We pan fried some tofu to go with it too. I made some rice with lime and cilantro which was a really nice fresh contrast. I think I’ll try coconut milk instead of cream just to see what that’s like.
I’m having the same issue. Would it be possible to get the recipe emailed to me? Thank you!
You got it!
Yep, I can email that recipe to you. :)
Hi- I actually have the same problem as well! The link I saved for Chana Aloo Masala took me here. Could you let me know how I could get the recipe?
Yep, just emailed it to you! :)
Can I also get the chickpea and potato recipe via email? Having the same issue. Thank you!
Yep! Just emailed it to you. :)
Hi, I am also having the same problem. I cannot find the Chana Aloo Masala Recipe, could I also have the recipe emailed to me?
Just sent. :)
Hi there! Would you be able to send me the Chana Aloo Masala recipe as well? Thank you! :)
Just sent! :)
Could I please also get the Chana Aloo Masala recipe? I love both! :)
Just sent. :)
This is the best recipe ever!! All of my friends and family love this recipe. Thank you so much. I have made it so many times and it is very good :
I have made many of the BB recipes. This one is my favorite. One change, for the sake of a healthy heart, is that I substituted canned milk, full fat, for the cream. Yum!!
Best curry I have ever made!
Hi! I love your recipes! I’m allergic to chickpeas…which bean would you recommend as an alternative?
I’d probably do a lentil :)
Oh wow this looks soo good I can’t wait to try this out!
That was delicious! I used Coconut Milk (I’m vegan) and added a bunch of spinach toward the end. Can’t wait for leftovers tomorrow night, thank you so much!!!
Any recommendations on making this low carb?
I’d probably just make it with cauliflower alone. The chickpeas are responsible for most of the carbs here. :)
I am excited to make this next week (from the vegan meal plan). But my wife has an intolerance to chickpeas and I can’t quite figure out what make sense to substitute here…any suggestions? Thanks so much!
Diced up tempeh might be nice! Or maybe a cannellini bean.
This was so good! Great flavors and textures. Will definitely make again! Might add a little less Cayenne next time as it was pretty spicy for the kiddos.
My husband and I LOVE this recipe. I have made it many times now. Always with coconut milk. One day I forgot I didn’t have frozen cauliflower so I made it with potatoes instead. It took significantly longer but the flavor profile was still spot on. I make this about every 2 weeks and always share it as one of my favorite vegan recipes. Oh- and we aren’t vegan!
Would fat free half and half work in this? I also have a can of coconut milk- wondering what the better option is if what’s currently in my fridge.
The coconut milk will definitely be better. You need the fat to balance the flavors.
Are there any recommendations for a heavy cream alternative that don’t have dairy or coconut in them?
Not that I know of, unfortunately.
Cashew cream might work? 1/2 cup cashews and 1 cup water I think is the ratio. Blend very well in a high power blender and it makes a super creamy liquid.
I’ve made this recipe a few times now. Usually I double all the ingredients, 3x the cauliflower and use a 13.5 oz can of coconut milk instead of heavy cream. Takes a bit longer but just as good! The cayenne is value added but not overpowering. I generally cook alone and I find the naan recipe pairs nicely along with some basmati rice. I start the naan and leave the dough to rise and usually by the time its ready to cook the sauce is simmering.
A tasty meal and plenty of leftovers! Thanks for all the great recipes!
One of the best curries I’ve made. I’m almost always disappointed in my indian-inspired homecooked meals, but this one was excellent.
I used fresh cauliflower instead of frozen, and I used coconut milk instead of heavy cream (scooped the solid part from a can and left behind the watery liquid). My only issue was, after adding the spices at the beginning, they started to stick and burn so I needed to add more water to prevent that. I also added some peas just because!
Will be a repeat recipe for sure! I can see it being good with other veggies also.
Couldn’t find garam masala anywhere so I had to use curry powder. SCRUMPTIOUS either way. Can’t wait to taste it with some garam masala once I find some 💋💋💋
Inexpensive, easy and tasty! This one is a keeper. I was going to go to KFC tonight but realized I had all the ingredients to make this. So glad I did.
My husband had never tried curry before prior to me making this recipe. This recipe is now one of his most requested meals. It is simply delicious! We reduce the cayenne a little since we don’t love spicy food, and it is perfect. We usually serve it with Naan bread from the store, but it is also great with rice. I rotate which vegetable goes in it depending on what we have in the fridge. We’ve used peas, cauliflower, broccoli and green beans and all have been great!
I just made this and it was DELICIOUS!! Will definitely be making this on a regular basis.
This one of the only recipes I’ve ever made over and over that I haven’t altered at all. It is so good! Definitely a great staple, especially for chilly nights. I love the heat from the cayenne – spicy hit but doesn’t linger. If you really don’t like spice, leave it out or decrease it. But dang, this is so good and even better the next day. I eat it with the Trader Joe’s frozen naan. Highly recommend!
Have you tried freezing Cauliflower Chickpea Masala?
I have not tried it, but I suspect, based on the ingredients, that it would probably do pretty well!
Has anyone tried this in a slow cooker?
Yes! I have made this in the slow cooker several times and have not altered it. Turns out lovely!
Thank You! Planning for Thanksgiving for a vegan side dish!
I really want to try this but I can’t have onions or tomatoes…can I just eliminate them or possibly substitute them for anything?
That would change the recipes quite a bit, so I’m unsure how it would turn out without actually testing it. I don’t think there’s an easy sub that I can recommend without testing the flavor changes.
This was excellent, made as written with some chopped Cilantro on top. Definitely making the rotation!
Absolutely loved this it came out great, although was very salty next time will eliminate the salt. I used fresh cauliflower steamed it first, amd coconut milk instead of heavy cream. The spice was perfect put the dish over rice!!!
Omg Beth you are such a genius. I have NEVER successfully made Indian food before I made this recipe, and now I feel like a pro. Such an easy, delicious recipe. Usually my partner and I have enough in your recipes for a good sized dinner with some leftovers for lunch the next day. This recipe didn’t last very long it’s THAT good!
Elated to have found this! Just made it and it’s so satisfying and delicious and comforting. Definitely going in the lifelong recipe rotation.
This dish is fantastic. I’ve been looking for a simple masala recipe and this hits all the right notes! I used a Graham Masala mix from our local Indian grocery store. Also, I used roasted cauliflower from a fresh head, as the store didn’t have any frozen bags left.
I just made this and it was FANTASTIC! Replaced heavy cream with coconut milk and served over jasmine rice. Theonly change I will make next time is to cut down on the cayenne or eliminate it completely. I like spicy food, and I am sure this makes the dish more authentic, but to me the heat distracted from the masala flavors.
HEAVEN! So simple and packed with delicious flavor. Aside from garam masala, which we ordered online, we had everything in our pantry to create this meal, and we will absolutely cook it again. I used a raw cauliflower, and only used 8oz of tomato sauce. We subbed water for the rest of the liquid, put a lid on the skillet, and let the mixture boil long enough to soften the raw cauliflower. Then we took off the lid and simmered it until the sauce thickened to our liking. We used the recommended amount of cayenne, and it was a pleasant heat. Those who are sensitive to heat may just do a quick tap of the cayenne or leave it out completely.
Meals like this one will definitely make it easier to convince my husband to do more meatless meals in the future.
Yummm yummm yummmm
I’ve made this more times than I can count now and it’s always a hit. I use coconut milk instead of heavy cream and switch up the frozen veggies and even add chicken sometime. It’s a very forgiving recipe and goes perfectly with naan and rice. I was shocked how good this was the first time I made it. Fresh ginger is a must and now I always keep a big chuck on hand to make this whenever I get a craving for it!! Thank you!!
This recipe has been a staple in my family for the past few months since discovering it – we LOVE it! The only thing I do differently is use fresh cauliflower, which requires a bit of additional cooking time. It’s super flavorful, and I look forward to leftovers of this dish!
Thanks for the recipe! This is flavorful, filling, and easy to make!
This was delicious! I subbed in about a cup of coconut milk I had leftover from making your mushroom ramen to keep it vegan. Thank you for posting vegan adjustments in your recipe.
Made this tonight. So good! Just the right amount of spice to it. Served it over rice. Will be making again!
I have made this recipe over a dozen times and it is so good. I’ve added potato, kale, etc. Whatever you have on hand works! Love it! Thanks!
Loved this! Next time I make this, I’ll add half a cup of frozen peas for color and sweetness. I also recommend adding cilantro at the end.
This is a great recipe! Making sure to use a quality garam masala is definitely the key to making this super flavorful. I used extra garlic and ginger and subbed coconut milk for the heavy cream to keep it vegan. I also added some frozen shopped spinach at the end for some extra greens. Love this for a quick weeknight meal.
I made this a couple times during quarantine and it’s so yummy. I used half and half in place of the heavy cream and it still turned out great. Very hearty and healthy :)
Very good but maybe my spices suck or I need a lot of flavour. I added around double to triple of what the original recipe asked for and the spices were still a little muted by the tomato sauce. Still though, very delicious. It’d be even better with meat!
Maybe your spices were stale. Try it again with fresher spices. Any leftover spice, keep in a screw-top jar. I save jam and sauce jars for this reason. I have one cupboard shelf stocked with all sorts of spices and herbs. But then I cook Indian food at least once a week!
I had this issue, as well. Mine came out very tomatoey and was also darker in color than your typical masala. All my spices are brand new, so that wasn’t the issue, and I was able to fix it by adding more of the heavy cream (in the end I probably had to use about double the amount of heavy cream listed in the recipe).
Great recipe! I didn’t find it needed the extra water. And instead of heavy cream I added powdered coconut cream, then cooked it a bit to thicken it up (maybe my tomato sauce was a bit thin).
At any rate, it’s a delicious speedy meal with plenty of spicy punch. Thank you!
This was a great recipe in a pinch! Used fresh cauliflower and blanched it first. I was out of fresh ginger so added dried to the spice mix. Also did not have heavy cream so used the rest of the whole milk I had (about 2 tbsp) and a spoonful of whole milk yogurt. Topped with cilantro and yogurt which added a nice tanginess.
This is delicious! I used fresh cauliflower instead of frozen so I added a half cup of water with the cauliflower and cooked for ten minutes before adding additional ingredients. I substituted light coconut milk for the heavy cream, and served over basmati rice. Also, we passed toppings – coconut, sliced jalapeño peppers, and toasted chopped cashews. Not necessary, but a nice touch that would make it a “company dinner.”
Made this for the first time tonight and it was delicious!! This will be added to my weekly rotation!
My new favorite easy Indian dish! The flavors are insane! I used almond milk creamer in place of the heavy cream to keep it dairy free, and it was still delicious!!
I’ve made this before and have loved it!
Question for these quarantined times: I have almost everything on hand to make this except the right amount of tomato sauce (I have about half of a 14.5 oz can leftover from a previous meal). Any suggestions on what would be best to substitute for the rest? I have tomato paste and other canned tomato products. Thank you!
I have the same question, can you use crushed tomatoes??? Will they cook down enough?
I love this dish but I am wondering if it freezes well.
Tomato Paste is easy to turn into sauce! I put the paste in a pot, add water to preferred consistency, some salt and onion powder, maybe garlic powder and you’re good to go!
If you have other tomato products like peeled or diced, you could throw it in a blender/use an immersion blender and it would be about the same.
Fast, easy, delicious and a good recipe for the end of the week (or during quarantine :-) ) — the fresh cauliflower I bought about a week ago was still fresh and good. Topped it with green onions and cilantro for color. Thanks!
I loved this recipe! I had to substitute cauli rice for the larger pieces, but it was delicious, fragrant, and pretty!!
Really really good! Served it with Basmati rice and Naan bread.
This recipe is WONDERFUL! I had to make some substitutions to use what I had. I used a can of tomato soup plus 1/4 cup of water instead of tomato sauce. This made it a bit sweet at first, but once it simmered, the flavor mellowed out. I also used about 1/3 of a block of cream cheese instead of heavy cream like another person suggested and it worked well.
I will agree that this is a medium spice level. It’s surprisingly filling and I’m so thrilled I made it. Thank you Beth and everyone else on the team!
We tried this recipe last night and it was fabulous! I used fresh cauliflower instead of frozen and steamed it for 5 minutes before adding it to mix. Very tasty, easy meal to make!
Thanks for sharing the fresh cauliflower info – that’s what I’ve got to work with. :)
Thank you too for sharing the fresh cauli info!!!!
This dish was more amazing than I expected it to be. I don’t ever buy frozen cauliflower, but I bought all of the ingredients I didn’t have from your 15 Recipes for Emergency Preparedness. SO GOOD! The flavors are amazing and I loved the spice. You could sub cooked chicken pieces for the cauliflower and probably even used frozen broccoli in a pinch (but it might not look as pretty). I had it with a piece of garlic bread because I couldn’t get to Trader Joe’s to get my favorite frozen naan. And then put the leftovers in individual containers over leftover cooked rice I had frozen. Thank you so much!
Love,love, this recipe. I like the idea of trying it with coconut milk. But I stuck to the original. I put it in my Insta pot seared the onion, garlic and ginger. I added steamed broccoli sautéed it in the spices added the rest. Turned my pot on soup mode foe 15 minutes. It came out perfect. The. I added the heavy cream. It was heavenly. I served it over brown jasmine rice and your homemade naan. Also an excellent recipe!! Thanks foe sharing this it was a great meal!
Sorry. That should read steamed cauliflower
So I normally don’t leave comments, but this recipe really is the bomb!!! I blanched fresh cauliflower and used that instead of frozen florets and substituted the heavy cream with about 200ml coconut cream. Other than that I followed this recipe to the T and I’m shocked how delicious this came out along with how easy it was. The flavour of this curry reminds me of this beef dry Indian curry I used to make before I stopped eating meat and it’s probably the recipe I have missed the most. Now I can make this instead and be super satisfied! Also try serving with coconut rice!!
Made the vegan version of this and it is AMAZING!!! I am not vegan but the vegan version is ridiculously delicious!
Like most of us, I used to find Indian cooking intimidating. It boils down to knowledge of spices. I have been cooking Indian for a few years and have learned a lot, but not all online sources provide good recipes. This recipe is perfect. If it seems spicy, rest assured that once you add the coconut milk or cream, it moderates the spice level. I used fresh cauliflower and added potatoes, so it had to simmer a little longer, but otherwise I stuck to the recipe and it turned out great. This is a new favorite at our house.
Loved this recipe! Admittedly I changed it a bit to use what I had- I used plain yoghurt instead of cream because it was all I had, and its delicious!
What brand of garam masala did you use? The brand I have must be too heavy on the cloves because 2 Tbsp was way too overpowering. I want to try this again but think I may need a different kind of graram masala
Right now I have the Private Selection brand (Kroger’s private label), but I’ve used other kinds in the past. I don’t remember what the other brands are that I’ve used, I usually just buy whatever is available at the store I happen to be shopping in. :)
I love this recipe! I’ve made it a couple of times now. The first time I did it as written, only I used 1 head of fresh cauliflower because I couldn’t find frozen that wasn’t mixed with brocolli, and it was delicious. My 7 and 8 year olds thought it was a little spicy though, but they still devoured it. The second time,I used fresh cauliflower again because I couldn’t find frozen, but I used coconut milk instead of cream. I omitted the cream and water and just added 1 can of coconut milk. I also left out the cayenne pepper (because of my kids). The recipe was awesome both ways. This is definitely a keeper.
Wonderful! I used fresh cauliflower, and added extra cumin, garlic powder and paprika. Only did the cayenne pepper for individuals since some in the family do not like real spicy food. Definitely one we will make again.
Can you substitute fresh cauliflower for frozen?
Yes you certainly can!
I bravely suggested to my Indian boyfriend that I could make this recipe for us for our #stayathome dinner during this quarantine. Added extra spice and had him regularly test it. Got a “Not bad” which is pretty good, coming from him since that’s what he said about the food from an Indian restaurant we got takeout for from once (though admittedly, not his favorite Indian restaurant). It will never be as good as his mom’s coming, but I never expected that. 5 stars for not letting me make my Indian boyfriend bad Indian food.
Amazing recipe! I never realized how easy making Indian food is, but this recipe definitely proved it for me. I actually didn’t have the garam masala and used Red Tandoori Masala instead and the food still tasted amazing.
We made this a few nights okay. Three adults loved it. In the quarantine shopping days, frozen cauliflower was hard to find, but hubby found some. We didn’t plan ahead very well, so there was no naan, but I would like to make it again and make sure we have naan next time. We love Indian food, but there are no restaurants close by and now we have the quarantine stuff, so making it at home is probably a better option.
I have been following Budget Bytes for a long time, but this is our first time making this recipe. It is soooo good! I literally said, “Wow!” out loud after my first bite. Everything came out perfectly. Served with Naan and some cooked greens. Both my husband and I loved it!
This is definitely getting added to the meal rotation. I can hardly wait to eat the leftovers tomorrow. Your website has been a godsend as I’ve been trying to eat more vegetarian this year. Thank you!
Delicious! I added two large carrots, a can of peas, and used fresh cauliflower. Just popped the carrots first into the oil to soften them up before moving on with everything else. Peas I added with chickpeas, and fresh cauliflower I also added a little early to give it a chance to soften. I also upped the spice ratio to account for these additions, and I used 10oz full fat coconut milk instead of cream! Served over rice it was hearty and delicious!
When my husband and I sat down to eat this tonight, I took a bite and said – holy sh#$, this is really good. I was floored at how much it tasted like restaurant masala – but even better bc it was homemade. I used fresh cauliflower and I didn’t have masala so I added 1/2 teaspoon of All Spice and another TSP of Cumin. I cooked for maybe 15-20 minutes longer because of the fresh cauliflower. We also had to put our toddler to bed so didn’t get to dig in until after it sat, cooling on the stove for 20ish minutes. I think letting it sit longer made it even taste better – letting the sauce thicken up even more. We ate it with white rice and some Middle Eastern flat bread. Will definitely be making this again.
Made the recipe exactly as written and my husband and I both LOVED it!! Served with some stone fire mini naan! Thanks for an awesome Indian “take-out” night 😍
Made this w/fresh cauliflower rather than frozen so we increased simmer time and added a little more coconut milk (sub for the heavy cream). Way too much spices – flavor was off. Debating if we should make this again and dial back the spices to see if it can be improved or not bother.
I find it funny that you give a low star rating cause it didnt taste good but you changed the recipe so maybe thats why it didnt taste good? Dont ruin the rating just cause you dont know how to follow instructions. :))
This was delicious! Curious if it can be prepped ahead and frozen? I made it with full fat coconut milk since my husband is lactose intolerant.
Yes I think it would freeze wonderfully.
Making this tonight for dinner, but decided to experiment and threw everything in the slow cooker… will let you know how it turns out.
This looks so good. Do you think it will freeze well?
Yes you should be just fine!
I’m cooking it right now so not sure how it tastes. I omitted all salt and used no salt tomato sauce so mine will taste a bit different as it’s 0 salt. I used fresh cauliflower and low fat coconut milk. Serving it with brown rice. Gluten free, dairy free, vegan, vegetarian! Eating healthy and clean!
I usually order something like this when I go out for Indian food, so this is great to have to make at home! These are all things I have on hand (including the coconut milk for the vegan sub), so it’s a great quick thing to make spontaneously.
I loved this so so much and it came together so quickly, even with using fresh cauliflower. I blanched it while prepping other ingredients. I’ve been cooking Beth’s recipes for a while so i automatically cut the cayenne in half for my different heat tolerance. 😅 so creamy and full of depth. Great with rice and naan!
Your cooking was great! I will definitely try this soon
Loved this. Second time around we added some pre-cooked chicken from InstantPot. Superb.
This was so easy and tasty! The ingredients are simple, but the flavors all come together and make it a perfect curry-craving meal. I served it was brown rice and vegan Naan (from Nora Cooks). You must try it!
Hi there – I’m looking forward to making this, but wonder if evaporated milk or coconut milk could be used instead of the heavy cream? If not, can the rest of the heavy cream be frozen?
I would use full fat coconut milk for a substitute.
So GOOD! The sauce is perfect and delicious. This was honestly, super easy to make. I love chickpeas and I wanted to eat more vegetables and actually used 3/4ths of a whole cauliflower for this. I love the creamy, spicy masala sauce with the crunch of the veggies and the fresh cilantro on top. I served it with white rice. I will be making this more often.
Delicious and easy! Only did 1/2 of an onion and still found it to be very flavorful and spicy!
Loved the recipe, made it with coconut cream and I think it turned out well. Has a little too much cayanne/salt for me, consider using half and adding the rest in later to taste!
This is so dang good! The spices were on point for my husband and my tastes. I used fresh instead of frozen cauliflower and made sure to cut the florets into small pieces so it didn’t impact the cooking time; it worked like a charm.
We also added paneer cheese to the recipe at the end and served it with naan bread; it was next level amazing.
This was so yummy! I only had a “winter mix” so I cheated and used a bag of frozen broccoli and cauliflower. The fragrance in my kitchen alone had me anxious to try it (in a good way!). Loved it!
Oh and I used 1/3 of a block of cream cheese instead of heavy cream. I was really trying to use what I had on hand and it turned out great!
This was was my first budget bytes recipe and. . . meh. Is it me or is the 2 tblsp of Garam masala a typo? It was too much. It was all I tasted and not in a good way. Other chana masala recipes I’ve seen have far less (1-2 tsp).
I’m sorry you didn’t enjoy this one! 2 Tbsp was not a typo. That’s the amount that works well for my taste buds, but everyone is different and every brand of Garam Masala is different. It’s possible that yours is extra potent, or that your taste buds are just more sensitive than mine. But this recipe has an average 5 star rating out of 92 votes, so it sounds like that amount works well for most people.
I initially thought it was a lot of garam masala too, especially compared to the smaller amounts of the other spices. But wow, nope it was spot on! I just made this for the first time tonight and it’s incredibly delicious. :)
Awesome! I used half a can of evaporated milk, which I like for creaminess without as much fat.
Another tip for those of us not in the U.S. (no tomato sauce), I just blended a can of diced tomatoes and added that, worked well!
I used to have a recipe for these main ingredients, but could not find it, but who cares now! This will become a staple!
Made this yesterday and my wife accepted. Forgot the cream, but good anyway. Made apple chutney earlier in the day, so the meal was quite satisfactory. A raita would have been nice, of course, and so would pappadums, but in my area there are no Indian groceries. Served the dish with Basmati rice, chapatis might have been even better, but I have no Atta flour for the same reason. Years ago when we were healthier and had dogs, one of them went totally berserk about Chapatis.
Furthermore, I would have liked to use ghee instead of oil, but had run out of it. Have to make it one of these days since I can’t buy it either.
Being a poor disability pensioner (lttle money but plenty of time), I cook chickpeas at home and when doing a new batch for home-made hummus a few days ago, I set aside a quantity of semi-boiled ones for this dish so I got a bit of crunch and texture., I also used fresh Cauli for rhe same effect.
Being a pedant, I added garam masala at the end (exceptionally from a bag, usually I make it at home) as it does not like long cooking. Had no freah ginger, so used powder, but had freash chilies.
An excellent recipe, thank you!
Made it with coconut milk as I’m lactose intolerant. Used about a cup, didn’t come out as creamy as your pictures but still very delicious. I also used chicken stock instead of water, had some in the fridge to get rid of and figured it would add some flavor. Thanks!
This is fantastic! Made several times for meatless Mondays with fresh head of cauliflower which I blanched, it came out perfect after sautéing with spices. Don’t even miss the chicken!
That’s so wonderful to hear Susan! I’m doing Meatless Monday today!
Any way to incorporate chicken breasts or thighs into this recipe? Or maybe even ground chicken? I’ve made the Chicken Tikka Masala and it is absolutely delicious. This recipe sounds somewhat similar – only different.
This was a miss for me. I don’t know if it’s the garam masala, or maybe because I used coconut milk, but there was a cinnamony sweetness that was off putting. I love a lot of budget bytes recipes, but this one wasn’t for me.
Sorry to hear that Emily! Let me know if I can help troubleshoot the recipe at all.
It was probably your gharam masala it’s important to get good spice.
Happy with how this turned out. Had to make a few alterations based off what I had on hand but no major changes. My family seemed to like it too which is always good.
Love it when you can make it your own using what you have!
I never comment on recipes. But I needed to comment here and say I made this — and it was *so* good. And *so* easy. I love Indian/Middle eastern food, but have always been intimidated to try to make it myself. But I found myself with a head of cauliflower, looked up “cauliflower” on pinterest and this recipe came up first. I had everything necessary except coconut milk and Garam Masala. After a quick trip to this store, and I made this for dinner tonight.
I had fresh cauliflower, so what I did was spread it on a baking sheet with olive oil, salt, pepper, a dash of turmeric, and a dash of curry. I roasted it in the oven at 400 degrees for 20 minutes, then added it to the recipe when it called for it.
Thanks again for posting this and sharing it with us.
Thank you so much Jeana!
So delicious! I have made this at least 10 times!! My new favorite.
I tried Prego no sugar added spaghetti sauce instead of regular tomato sauce and it was amazing!
Thanks for sharing Brooke!
So yummy!!
A new fave!
Yay Robin!
Made the vegan version last night and it was a success! Delicious and easy. I did add some veggie broth to make a little more sauce. This on rice was so yummy. Thank you Beth! Looking forward to making this on the regular.
Happy to hear it Elizabeth!
Hi,
How did you veganize the recipe? What did you add in place of the heavy cream?
If you look at the top of the page, Beth mentions to make it vegan use some canned full fat coconut milk in place of the heavy cream.
I followed the recipe as written. Unfortunately, no one in my family liked it, including me. However, it was edible so none was wasted.
I’m so sorry to hear this Stacy. Can I possibly help troubleshoot any steps or ingredients?
Another delicious recipe! Added some curry powder in addition to the garam masala for my favorite flavor combo. Topped with fresh cilantro and a squeeze of lemon – so tasty! I’m going to try and freeze some of the extras. Seems like the type of recipe that would reheat ok.
Oh that sounds great! Thank you for sharing Sandy.
This was perfect! Beth, I have been cooking for family and friends since I was married 40 years ago. As you can imagine, I have gone through many cookbooks: but I find your recipes to be the most flavorful and easy to prepare. There’s never a miss! My 30-year-old son and his girlfriend use them, too. Thank you.
Wow, THANK YOU! That is a huge compliment! ❤️
Thank you for this recipe. My wonderful girlfriend Kat was excited to make this made this for dinner and it was super delicious. I see a few people have altered the recipe, and we might do that on the next go around, but as it stands. It was delicious. Would you happen to know if anyone has done the macros on this?
We do get that request a lot, but unfortunately we don’t have a reliable source for the nutrition information. The calculators and databases that most bloggers and websites use to calculate the info can be extremely inaccurate, and for something that can so severely impact the health of people with health conditions, we just don’t feel comfortable publishing unreliable numbers. We prefer to leave it up to the reader to use the database or calculator they trust. I’m sorry and I wish accuracy were easier than shipping the food off to a lab for analysis!
I made this last night and it was easy and my husband I both loved it! I doubled the cayenne pepper (we like spicy :). I also used fresh cauliflower instead of frozen. I decided to roast it beforehand with some olive oil, tumeric and cumin and then I added it in when this recipe called for it. Turned out awesome – served with a side of naan.
Sounds perfect Jessica!
This recipe is a LIFESAVER for work lunches. I’m a huge fan of Chicken Tikka Masala but the chickpeas make this recipe much more budget friendly. I’m not a big cauliflower fan so I just use extra chickpeas which works perfectly. I always get compliments on how delicious this looks when I’m eating it at work.
Happy to hear it Kelsey!
Sauce is so delicious. Wow. Dipped in Naan but rice would be great too.
Could I make this with dried lentils and leaving out the chick peas and cauliflower? What would I do differently?
You could definitely make a similar sauce for lentils instead of chickpeas and cauliflower. I’d need to do some testing before being able to advise on the best method, though.
A nice simple recipe that tastes good. What more could you want? I served this together with a blend of brown basmati, red and black rice.
Oh man that blend sounds amazing!
I made this last night but changed a few things, subbed whole can of coconut milk for heavy cream that I added with the tomato sauce. And when I cooked onions I also added 1 diced sweet potato which increased the cooking time. But totally loved the addition of the sweet potatoes. Ended up bringing the mix to a boil and reducing heat and covering to simmer on low for about 30 mins or until potatoes are cooked.
Happy to hear it Shay!
This is an amazing recipe. Budget bytes has saved me (I’m not a great cook) and this might be my favorite of Beth’s recipes!
Thanks Ellie!!
Made the vegan version and it was delicious!
Hooray! Happy to hear it Bayley.
How much coconut milk did you use?
First I wish to thank you for providing the option to jump to the recipe! I just can no longer bear going through pages and pages of chatter and ads.
Second, EXCELLENT recipe, and I will make it many times over. .We just loved it., and highly recommend it.
Many thanks again!
You’re welcome Barbara! And thank you!
amazinggg, although i’ll use fresh cauliflower next time because it took way too long for my cauliflower to thaw. Whole family loved it.
I’m not sure if you did this too, but I let the cauliflower thaw for about 20 minutes at room temperature before cooking. After cooking they were nice and warm.
Honestly not any faster with fresh cauliflower. Mine has been simmering for a while now. I think the freezing process probably breaks the fiber down a bit and makes it easier to cook with.
Made this for meal prep, only addition was small cubes of paneer cheese which I love to add to most vegetarian curries! So easy to prep, will definitely be making this again!
Oh that sounds like a great addition Lindsay!
Made this last night using coconut milk instead of cream. It was easy and tasty.
This was pretty awesome!! I’m of Indian descent so I feel like that’s saying something :) Plus I’m usually not a huge fan of cauliflower dishes, but I had everything on hand and love chickpeas, so why not give it a whirl! Followed the recipe exactly but with fresh cauliflower and a little bit more cream at the end! A bit spicy for my toddler, so next time I might add less cayenne and maybe give coconut milk a try. I do have really fresh spices and I use a brand of tomato sauce my super-cook mom swears by, so mine was a tad more $$, but overall I’m pleasantly surprised. I’ve been using recipes from this site for years and have had mixed luck with other Indian-ish dishes, but Beth really knocked it out of the park with this one!!
Happy to hear it!
I made this recipe. Hubby said it was really good. I personally don’t like all the spices in the recipe but I made it for my husband. He loved it and ate it with naan. Thank for sharing.
Planning on making this tonight! How do you think lite coconut milk would work?
I haven’t tried it that way, it may just not be as thick. Let us know!
Technically it will “work” but the end dish will be less creamy and more watery. :)
Just made this tonight on a whim. OMG! DELICIOUS! We added cayenne on our individual plates post cooking to add some heat. Instead of cauliflower (because I forgot it at the store whoops!) I added 2 cubed chicken breasts that I added in when the cauliflower was supposed to go in and it was perfect. I added a dash more heavy cream, because YUM. Next time I want to play with adding more onion and maybe some potato cubes. This recipe is the best at home indian I’ve made! Well done!! Thanks so much!
Let us know how your adaptations go Stephanie!
First attempt at ANY recipe containing cauliflower and I LOVED it!! (It provides texture but doesn’t really stand out in the flavour!) I liked the spice level, but would also reduce the amount of cayenne if preparing for kids or elderly parents. The price per unit is higher than advertised here in Canada (eg my no-name chickpeas were $1.25 on sale, and the tomato sauce was $1.50 (for slightly more oz)) but still fits the “cheap eats” requirements! Love that this can be made with stuff with a long shelf-life (frozen and canned). Definitely my new “emergency meal” when I don’t get to the grocery store now that I have the spices!
That’s so good to hear Cat!
Just made this tonight. Only thing I did differently was use coconut milk. This recipe is WAY to spicy even for my flamin’ hot Cheetos eating kids! I can imagine it would taste great with half of the Garam Masala. Or maybe half of the cayenne too. I’ll lower the heat next time! 🥵
I think this has become one of my favorite Budget Bytes dinners…and that’s saying something. I made it extra spicy. Can’t wait to make it again!
Delicious! I love Indian food, such a quick and easy recipe. I added frozen broccoli as well as the cauliflower. I also had some leftover cooked brown rice in the fridge so I stirred that through before serving, and served with naan.
This recipe is super delicious!! Fast and simple.
My husband has given it an AcE. 👌🏼
I added the Cilantro during the simmering process and it gave a wonderful taste to it.
This recipe is a keeper, it’s going onto our family recipe bible.
Thank you so much for sharing. 🤗
Made this recipe this week. Doubled the chickpeas since I didn’t have cauliflower but other than that, made it exactly as written. It tastes so good! Thank you!
Amazing! This is the closest I’ve ever come to replicating a restaurant-style curry at home. The consistency of the gravy and overall taste of heat of the spices is a perfect blend that compliments the cauliflower and chickpeas well. I substituted 1/2 cup coconut milk for the heavy cream and only used 1 1/2 tbsp of garam masala vs 2 tbsp. I added more cumin to kick up the heat as I like my curries on the spicier side. 10/10 will make again. Thanks!
This recipe is in our regular rotation and I absolutely love it. Like others, I use coconut milk instead of heavy cream and a bit less tomato sauce (and I think the amount of garam masala is fine)–just my preferences. I also love that it calls for frozen cauliflower because I hate chopping up heads of fresh cauliflower! Plus, this means it’s a great emergency meal because I can have all the ingredients on-hand (and there’s always an onion lying around).
Absolutely delicious, cheap, and EASY!! Loooove this!
Really easy and really good! I will be making this again!
Omg this is a keeper. I didnt have garam masala but had some of the seasonings that make it up so I added some of that. I added only a can of coconut milk and water to cover cauliflower. Next time I will cut down on cayenne. I ran out of tomato sauce so i used about 2 tbs tomato paste. Served over basmati. I also sauteed onion, garlic/ginger paste in coconut oil. Will add spinach tomorrow and eat with naan. This was amazing. Thank you for sharing a recipe that allows me to use what I have in kitchen and make an amazing meal
Made this the other night because we’re trying to go healthier these days. Such great flavor!! Really, really liked it. The only sub I made was coconut cream for the heavy cream. (Trying to go non dairy). The flavors are so good, I didn’t miss the dairy. I’ll definitely make this again ! Thank you!
WHAT EVER YOU DO- TRY THIS RECIPE !!
One of the best meals I have made in a while. I cut down on the garam malasa and did about 1/2 cup of coconut milk. I had left over pita bread and put them on the skillet with butter and garlic (easy fake naan). Only thing I wish was that I made more.
I really enjoy this! I read a lot of the reviews and would have to agree about there being too much garam malasa. I used about a TSP less. I also added about 1/2 can coconut milk. I turned out amazing. I served over rice. Also, I have to agree that the cilantro doesn’t really add much to the taste, which is shocking to me, especially since I love it.
Delicious! I veganized it by using coconut milk (canned one). It was so good.
Oh my… this was so good!! And twice as good the next day for leftovers. This is a great recipe for pantry staples, I was so glad this called for frozen cauliflower as I usually have that in the freezer. I didn’t have heavy cream so I just used a splash of milk, but your comment below about freezing heavy cream is a game changer! I love your site, and always find really great recipes on here. Thank you!
Oh my goodness….hard to say if I love the texture or the delightful and slightly spicy zip of this little gem. MMMMMM! Miss Beth — as is often the case with your recipes I had everything on hand except for the the heavy cream…and this only needs 1/3 cup. Do you suppose the remainder of that carton be frozen in cube trays, then tossed in to future recipes as needed? Or shall I look for other yummy things to use the rest of it in (like a 2nd batch of THIS?!) MMMM!
I haven’t tried freezing cream, but I just did a quick Google and it looks like you can! …but I can’t verify since I haven’t tried it. Haha. Maybe test with a little bit before freezing the whole thing. :)
I think this is my favorite recipe here. Instead of chickpeas i used lentils or only cauliflower and I served with basmati rice… it’s awesome!! ♡
Can you make this in an Instant Pot?
This would probably work in an IP, although I don’t have specific instructions for you since I’ve never tried it.
I would think you could do it in the Instant pot but don’t add the cream until the end.
Served this over rice with naan, it was delicious. Used a cup of coconut milk. Definitely will make again.
I agree about the Garam Masala overwhelming everything! It has a weird flavor to me
so dang good! i used a full can of full fat coconut milk and added half a bag of blended veggies with cauliflower, broccoli and carrots, served with garlic naan. better than takeout!
Sooo good!
Though if you’re Australian like me and found yourself confused on “tomato sauce”, our equivalent to that would be tomato paste, however I noticed it is a lot thicker than whatever was used in the pictures. The second time I made this I used a 400g can of diced tomatoes instead. Worked perfectly.
Yes, tomato sauce is very different than paste. If they have passata in Australia, that’s pretty close! I’m glad you found something that worked well, though. :)
Just added the full can of coconut milk and I think I’ve overdone it. It’s very soupy looking compared to the pictures seen here. The good news is that it tastes good! I wish I had put some peas in or had some cilantro because it’s begging for some green color.
Really good & fast recipe. Made a few changes in quantities to avoid leftovers. I used 1 lbs bag of frozen cauliflower & 680ml tomato sauce can. I also added a few handfuls of frozen peas along with the chickpeas. Ate it over rice. It’s a keeper!
Ok, this stuff is seriously amazing. Mine and my family’s tastebuds were VERY happy. I was hoping for leftovers, but everyone made sure there would be none of that. The spice was perfect and the consistency was so creamy. The ultimate comfort food.
This is one of my new favorites!! Is it ok frozen?
I haven’t tried freezing this one, but often times creamy sauces don’t hold up well to freezing and thawing, so I’m not sure how this one will do.
I would super recommend this recipe! A manageable amount of ingredients and my fiance (who loves meat) didn’t even miss it in this dish. Glad I didn’t skip on the spices, was just right and fairly mild.
Instead of cream, would coconut milk work?
Yep, I list that as a vegan option in the post. :)
another winner! i served it with Naan which was delish, but next time i think I’d like it better over rice. both my husband and I loved it– very very filling and EASY. Other things I might try next time: using ghee instead of olive oil, adding a little sambal, a bit of nutmeg, and maybe a squirt of lime?
Hi! Lol sorry but its sambhar not sambal.
Jenna is right. Sambal is a hot and slightly sweet chili sauce/paste that is delicious added to pretty much any Asian curry/soup/noodle preparation. I don’t think sambhar (a South Indian lentil curry) or its spice mix would work with here ;)
Very nice warm, hearty flavors. So nice on a chilly evening. I roasted fresh cauliflower for 30 minutes in a 400 degree oven because there was no frozen cauliflower in my local grocery store. Everything else I did exactly as the recipe said. I love spicy food, but felt there was too much of the garam masala and it overwhelmed everything. Next time I will use 1 Tbl spoon instead of two. Even made the naan bread to go with it. Which was delicious.
I would like to use fresh cauliflower. Do I just need to cook it first?
Yes, you can either blanch it or steam it until it’s a little soft first, or add more water in the skillet and let it simmer longer in the sauce. :)
Just made this tonight for dinner and OMG! It’s delicious! It was so easy to throw together and tasted as good, if not better, than my favorite Indian restaurant. Substituted curry powder for the cayenne and it was savory with a very slight bit of heat. Thank you for your site and your recipes. My 20-something son finally started cooking when I showed him your site. 😊
I normally don’t bother preparing many vegetarian main dishes because my SO is a carnivorous kinda guy, but when he mentioned a desire to eat more veg, this was the recipe that came to mind to try.
It did not disappoint! Creamy, spicy (I went heavy on the cayenne) and absolutely delicious. I left out turmeric because I didn’t have any and I’m here to report that it was still yummy. Thanks for yet another winner for dinner!
This recipe was delicious. Everyone, including teens, gobbled it up. It was a bit spicy, even though I cut the cayenne in half…but even the most sensitive person in our family loved it!
It’s amazing! I’ve made twice and two weeks, this is going to be a household staple.
This was so good! I am sensitive to spiciness so I cut the cayenne back to 1/8tsp. It was still too spicy but it was so good I suffered through it. My kids loved it. My husband loved it so much he asked me to make it again. I’m going to try leaving out the cayenne completely this time and let my husband add his own (he liked it spicy).
I wish I had read your comment before making it, my mouth is on fire! Definitely recommend to anyone who’s not a big fan of spicy foods to omit the cayenne pepper.
I am allergic to cauliflower and broccoli but I am a maniac for chickpeas, could I replace the cauliflower in this recipe with a 2nd can of chickpeas?
Yep, sure! The sauce is so good you could put just about anything in it. Haha!
This was very very good! I made it like the recipe and it was delicious!
Made It twice it in one month, this is surprisingly good considering how cheap it is!
I made this tonight and followed the recipe exactly. We all loved it including the 1 year old who gobbled it up!! The only bad part is there are no left overs! 😊
I tried the vegan version and it was killer
I added one can of peas to it too, turned out delicious.
I subbed riced cauliflower for florets because that’s what I had, so the texture was a little strange but it tasted wonderful!
Is there another sub for the cream? Perhaps plain yogurt? Lactose and coconut milk alike do a number on my husband’s digestion.
You could probably use plain yogurt (I would not use fat-free, though), but it will definitely add a tangy element that the other two don’t have.
I made it with 3/4 cup of coconut milk, and it was really tasty!
This was sssooo yummy and super easy. Always love your recipes!
Very good recipe, easy and quite tasty. Some things I will add when I make it next, a whole stick of cinnamon, 6 whole cloves and 4 cardamon pods crushed. I have an Indian friend’s channa (chickpea) masala recipe and those are in it, they just make the sauce have that much more depth. Definitely making again!
This was amazing! I used fresh cauliflower and coconut cream (solid bit from the can) and it turned out amazing. Served with pita chips! Yum! I even didn’t have cumin so used caraway seeds as a substitute and still amazing.
these recipes are great, but can you add calories ,protein ,fat fiber , calcium , carbohydrates and sodium amounts to the recipes
If I want to substitute fresh cauliflower, would I just steam it a while prior to adding, or would I just add the fresh and increase the cooking time?
Steaming separately will probably be easier. I’ve made it with fresh cauliflower and just let it simmer longer (added more water, too) and it kind of took forever. It would probably cook faster if steamed and then the actual dish will come together faster.
Hi! I made this and it’s so delicious but a bit too spicy for my taste. For the next time I make it, what would you suggest to bring the spice level down?
Reducing or eliminating the cayenne pepper will reduce the heat level. :)
I love Indian food and can never make it taste as good as when I go to a restaurant. This recipe gets pretty close to it! It is so tasty! I used fresh cauliflower and in the future I am going to either boil or bake the cauliflower before I add it to the mixture.
I made this exactly as directed (vegan version), except that I realized only at the last moment that we were out of ginger. So I popped in a little extra cayenne and hoped for the best. Both my boyfriend and I LOVED it. Can’t wait to try it with the ginger next time!
What do you use to make it vegan? Would coconut milk work?
I used coconut milk to make mine vegan and forgot I used my frozen cauliflower so I used a large eggplant I had. Served over Jasmine rice! Really good but can’t wait to try with cauliflower next.
Yes it would. :) Or even more decadent would be creamed coconut or coconut cream.
Made this last night. Was a bit shy of the 2 TBSP of garam masala, but still: yum!
Just perfect!
Just tried this, sooooo good. Every recipe of yours has turned out amazing for me!
This is on rotation in my family’s vegetarian menu. Very popular and easy to make but also Coconut cream instead of ordinary cream
This is fabulous! Easy to make and the kitchen smells wonderful while it’s cooking. The combination of spices is spot-on and the amount of heat is easily modified (I used a bit more cayenne than called for). I paired it with the naan bread (which I make ALL the time) and it made the perfect meal. Although I usually cringe when I read reviews wherein people make a million substitutions and then rate the recipe, I will admit that the second time I made this I had no milk on hand, of any kind, so I just substituted the leftover yogurt from the naan bread recipe I made. Still fabulous. Thanks for yet another winner, Beth!
I’m excited to make this tomorrow! (The plan was to do it tonight but just discovered I don’t have tomato sauce in my pantry like I thought I did.) Anyone know if this will freeze well?
Wonderful. I substituted a cup of coconut milk and doubled the cayenne to accommodate my high tolerance for spice. It smelled SO good while I was making it. Thanks for the recipe Beth.
This recipe was SO AMAZING! I couldn’t believe how filling it was and the spices were superb. I sauteed the veggies in vegetable broth and substituted coconut milk for the heavy cream and it was excellent. Will definitely make this many more times!
Beth, I have yet to find a recipe of yours that I don’t like! This was DELICIOUS!! I had some baby spinach in the fridge that needed to be used up so I threw that in too! Can not wait for my lunch leftovers tomorrow!!! Thank you for all of your wonderful recipes!!!
Wow.
YUM!
I made this tonight. I wanted more color so I added half a cubed, cooked sweet potato and some frozen peas. I used half-and-half because I didn’t have any cream on hand.
I just opened a new bottle of cayenne, and it apparently is pretty strong, so I found this really hot (good, but more than I could handle). So I added a half can of full-fat coconut milk. That made it deliciously creamy (!) but still didn’t turn down the heat enough …so I just mixed in some sour cream.
Literally had thirds.
Thanks for another GREAT recipe!!
I just made this as part of my weekly meal prep and I’m really looking forward to lunch tomorrow! This will definitely be a part of my regular rotation. I found that I needed more heavy cream than the recipe called for, but that could also be because my heavy cream was previously frozen and hadn’t thawed completely (about 90%) before using it.
CAN I make this in a crock pot?
No, this one is not well suited for a crock pot.
Can I make this in the crockpot?
I don’t think this one is well suited for a crock pot.
This was wonderful! I used coconut milk as suggested and it was amazing! I am looking forward to trying the next recipe! Thank you!
This recipe was easy and tasty as your recipes often are! I did not have heavy cream so I used coconut milk as you suggested. It turned out great!
I thought this was tasty. I might add a little plain yogurt next time…but the cauliflower was so easy and tasted great. Winter weather delays forced us to simmer it for longer than written, but I covered it and added extra water along the way. Both my 8 year old and meat loving husband had seconds!
So amazingly good!
This was really good! Have you thought about using coconut milk in place of the cream? I bet that would be delicious.
Yes, I list that as a suggestion in the blog post. :)
I made this last night and forgot to add the cream, and it was still delicious over rice. I’m going to have the leftovers tonight- with cream added. Two dishes, one prep, lol!
Maybe better if I had simmered it longer? With the cook time it still tasted a bit raw and like the flavours hadn’t had time to meld.
I’m trying to try new things, was a little hesitant about this since I’m not a huge fan of perfumed/spiced foods (different than spicy, to me). ER MER GERD. This was so good! I also made the naan, which was a really fun little project and yeah, totes necessary for that sauce. I made chickpeas from dried, and used a head of fresh cauliflower – frozen is probably a lot easier. I went ahead and printed this one out on real paper (!) because it will be made often :)
I love this recipe and will definitely be adding it to my meal prep rotation! Couple of changes: I don’t like chunks in my curry so I pulled the chickpeas and cauliflower out and ran the sauce through a blender to smooth it out, and I used fresh cauliflower which I roasted in the oven with some salt for some extra flavor. Delicious!
Perfect polar vortex comfort food! I made it as written with the coconut milk substitution and it was perfect. Added your homemade naan bread and we were wiping the skillet clean!
This was really, really good. I ran out of ginger and used the full 16oz of frozen cauliflower I bought and it still turned out amazing. Definitely adding this to our regular rotation. Thanks for the great recipe!
This was unbelievably easy and twice as yummy!!
I made it exactly as above, except for using fresh cauliflower.
My wife thinks I am a culinary hero, and who am I to disagree!!
To skip on the dairy, could I use canned coconut milk as an alternative to heavy cream?
Yep. :)
I made this last night and it was delicious! Per your suggestion, I made it vegan by subbing canned coconut milk. I was in the mood for an Indian inspired feast, so I also made Budget Bytes Chana Saag and Budget Bytes Homemade Naan for a truly awesome spread (the recipes came together pretty easily and were all budget-friendly, which helped me pull it all off.) I couldn’t believe how much depth of flavor everything had, despite only taking about half an hour on the stove. This kind of complexity is hard to find outside of authentic Indian restaurants or a mile-long ingredient list, so I was delighted. Everyone at the table cleaned their plates and grabbed seconds, so it was a unanimous hit. Thanks for the phenomenal recipes!
I like it. I gotta do it as soon as possible. I am thankful to you. I’ll surprise my husband.
Can you make this recipe? If you do that, you’ll make me really happy. Pleaseeee
https://annedentarifler.com/bir-dilim-tatli-tarifi-kestane-kremali-tart-tarifi/
This is the best meal Ive ever made! So cheap and easy. Amazing with garlic naan or brown rice, I even added in some shredded chicken. Amazing flavor, so filling. I substituted a cup of coconut milk and it wad amazing.
Beth is there anyway to possibly add the nutrition to each recipe? Like the calories, protein, etc.? Thanks for the delicious recipes!
I’m sorry, I don’t have a reliable source for that information. The recipe calculators out there are rough estimates at best, and wildly inaccurate at their worst. I’d rather leave it to readers to use the calculator they trust than to post information that I can’t verify.
What about using fresh cauliflower?
You can just let it simmer a bit longer until the cauliflower is tender. :)
I used fresh and just gave it a good roast in the oven with some salt before putting it in the pan. Gave it a nice flavor.
Can you provide any nutrition info? I just need to know the calorie count for the serving size.
I’m sorry, I don’t have a reliable source for that information.
https://www.myfitnesspal.com/
Sign up for free and use their recipe calculator.
I made this yesterday. Some changes, used parsnip and a can of red lentils as that’s what I had on hand. I also toasted the spices first, then the onion and ginger and garlic, it takes longer but cuties taste better this way. It was quick, easy and delicious. Thanks for the recipie!
I accidentally made it very spicy, so pay attention if you’re spice sensitive. It was good and I added frozen peas for color and fun!
I just made this today, and it is delicious! I’m looking forward to this week’s lunches since I have a lot of leftovers. My grocery store only sells frozen cauliflower in a one lb bag, and I’m lazy so I threw the whole thing in, but it still turned out great (and with more than enough sauce.) Just the right amount of spice!
This masala looks so good, will definitely be making it soon! I recently cooked two of your other Indian recipes (Dal Nirvana and the curried chickpeas with spinach) and loved them – thanks for the great content and easy to follow steps :)
Best wishes from Germany
Susan
Can we use milk instead of heavy cream?
No, I really wouldn’t suggest it.
Hi – what would be a good substitute for the cream?
Full fat coconut milk (the kind in a can, not the kind made as a dairy milk substitute).
Here is a handy page with options for dairy substitutes for a variety of dairy products https://www.godairyfree.org/dairy-substitutes/how-to-substitute-cream
I love easy dinner recipes, especially when they turn out to be something my whole family loves!. This one also looks tasty.
https://www.puro.pk/
Made this tonight and it was incredible. I did the same as above and used fresh cauliflower and other than taking a bit longer, everything was perfect.
Yooooo I literally just made this, it’s delicious. I always thought frozen vegetables when cooked turn out mushy but the cauliflower is nice and crunchy (i’m eating it right now, lol).
I also added coconut milk (about 3/4 cup?) instead of cream and it worked really well. I also added carrots and a splash of balsamic vinegar, since i watched salt fat acid heat like once and think i’m a master chef.
the one thing is that it’s like. super spicy. and I love spice. I bought cayenne in bulk, and there were 2 kinds, one was cheaper but had a higher number which I think correlated to spicyness lol. idek but it’s delicious so I’m working through it.
5/5, there’s SO MUCH i’m going to be eating curry for ddaaaayys!
I don’t know how else to message you. Where is your Cuban chorizo stew recipe? I searched for it to make this weekend and it says it’s been removed?? Any chance I can have a copy of that recipe? It’s one of my favorites!!
Thanks in advance!
Just emailed it to you. :)
I take that back, the email bounced. Feel free to email me at beth@budgetbytes.com and I can send it along. :)
What spice could I substitute for the garam masala? Curry? I love all the ingredients but do really enjoy masala flavor. Any suggestions?
Yep, you could definitely do this with a curry powder.
For those who like fresh garlic but hate to discard the shriveled “fingers” from the hand of garlic you bought many weeks ago, here’s a tip. Freeze the garlic and grate it as needed from the “frostbitten” hand. No waste, full taste.
The same trick can be used for cilantro. Chop the fresh bunch you buy, shovel it into ice cube trays packed as tight as you can. Add water and freeze cilantro cubes to use anytime.
Oh gosh this looks good – going straight on my meal plan for next week, though I’ll be using fresh cauli if I can find it at a good price (has been quite hot here for brassicas).
Thanks for leaving the note about the tomato sauce – I know better than to add what we call tomato sauce in NZ (what you’d call “ketchup”) but others might not! And I would have just used canned tomatoes which wouldn’t have been quite as good as passsata.
Could this all be tossed into the crockpot? Or does it work better in a skillet?
I think it’s probably better in a skillet. Even if you do a slow cooker I would suggest doing the first few steps in a skillet to sweeten up the aromatics and toast the spices, so you might as well finish it in the skillet. :) It might be tricky, too, to not overcook the cauli in the slow cooker.
Awesome, thank-you so much! 😊
Oh, boy–does this one ever hit all of my buttons! It’s very similar to a tikka masala sauce. I would suggest no one try to skip the cream, unless you’re vegan. It’s going to mellow both the spice and the tomato. Greek yogurt might be a sub for some folks, but the cream will be better. I’ll definitely add the cilantro–I always have trouble using it up before it spoils anyway, and since it’s vital to so many southwestern and Asian recipes, it’s in the house
Very easy, very tasty. Couldn’t ask for much more than that!
Would half and half work instead of heavy cream?
It won’t work as well. Will it be “passable”? That’s probably a personal call. I would highly suggest using heavy cream if at all possible.
Thank you so much for this!! Added to the “Gotta make it!” file!
I love your recipes but I wish they were My Fitness Pal compatible. Can’t import. Either that or if the nutritional values were also provided along with your recipes. Anyway, I think I’m going to try this for lunch next week!
They are compatiable I import them with zero issue. Just empty the search bar from the pre fill, add budgetbytes and then click on your recipe of choice. Make sure you use the “jump to recipe” button before you hit import. Once imported, I delete to prices and you’re all set.
Yum!! I’ve been loving your vegetarian recipes this month. We’re not vegetarian, but I’m working on cutting down our meat intake, and so these meals have all been so helpful, accessible, and so so good! Also, random, but I LOVE the layout of these posts – with recipe right at the beginning and pictures later. Love not having to scroll very far to see the list. Can’t wait to try this one!
Thank you so much for the vegan substitution suggestion! I thought of coconut milk right away, that usually works very well in dishes like these.
If using fresh cauliflower, should I blanch it first or simply extend cooking time?
I’m wondering about this too!
Made this tonight and I used fresh cauliflower. I did not blanch it. It did take longer to cook and turned out AMAZING!
Extending the cooking time will probably be easiest–no extra pots! :)
Wondering the same thing myself 🤔. I want to use fresh cauliflower. What method do you recommend if doing so?