Curried Cauliflower and Chickpea Bowls with Tikka Masala Sauce

If you’ve ever been intimidated by making curry from scratch, this recipe is for you. We’ve simplified the process by using a pre-made curry sauce base and a blend of aromatic spices, so you can enjoy a deeply flavorful vegetarian dish without spending hours in the kitchen.

Cauliflower florets are roasted with curry powder until tender, then simmered with chickpeas in a rich, buttery tikka masala sauce. Served over fluffy jasmine rice and finished with a cool drizzle of yogurt and fresh cilantro, this bowl is a quick and satisfying weeknight dinner that tastes like it took all day.

Log in to save recipes and build weekly shopping lists.

Ingredients

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

5 ounce Curry Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Cut cauliflower florets into bite-size pieces if needed. Halve, peel and finely dice half the onion (use whole onion for 4 servings). Drain chickpeas, reserving 1/4 cup of the liquid (1/2 cup for 4 servings). Pick cilantro leaves from stems.
2. In a medium bowl, toss cauliflower with a generous drizzle of olive oil, curry powder and a couple pinches of salt until evenly coated. Spread cauliflower in a single layer on a baking sheet. Roast on top rack until tender, 20-25 minutes.
3. In a small pot, combine jasmine rice, veggie stock concentrate, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add diced onion and a pinch of salt and pepper. Cook, stirring occasionally, until lightly browned, 4-5 minutes. Add chickpeas and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, 1-2 minutes.
5. Stir in curry sauce base, reserved chickpea liquid, 1/2 teaspoon sugar (1 teaspoon for 4 servings) and 1/4 cup water (1/2 cup for 4). Cook, stirring occasionally, until sauce thickens slightly, 1-2 minutes. Remove pan from heat and stir in 2 tablespoons butter (4 tablespoons for 4) until melted. Season generously with salt and pepper.
6. Fluff rice with a fork. Divide rice between bowls. Spoon chickpea curry next to rice. Arrange roasted cauliflower in the middle. Drizzle yogurt over the top and sprinkle with cilantro leaves. Serve immediately.

Recipe Tips

FAQ

Can I use frozen cauliflower instead of fresh?

Yes, but thaw and pat dry thoroughly before roasting to ensure it gets tender and slightly browned.

What can I substitute for the curry sauce base?

You can use 5 ounces of canned tomato sauce mixed with 1 teaspoon of curry powder and a pinch of garam masala as a substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your curry sauce base and stock concentrate labels to be sure.