Chana Masala with Roasted Cauliflower and Cilantro Chutney
Serves: 2-3
for the chana masala
  • 1 head cauliflower - cut into florets
  • avocado oil or other oil of choice
  • sea salt
  • black pepper
  • 1 yellow onion - diced
  • 1-inch piece of ginger - grated or minced
  • 4 cloves of garlic - grater or minced
  • 1 teaspoon curry powder, or to taste
  • 1½ 15 oz cans or about 2¼ cups cooked chickpeas
  • 1-1½ cups tomato sauce or other canned tomatoes
  • purified water
  • juice from ½ lemon
for the cilantro chutney
  • 1 bunch cilantro with stems - roughly chopped
  • 1 serrano pepper - seeded if you prefer less spice
  • 1 teaspoon coconut sugar
  • sea salt
  • juice from ½ lemon
to make the chana masala
  1. Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts.
  2. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes.
  3. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows).
to make the cilantro chutney
  1. Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldn't need water, but add small splashes of water if your blender has a difficult time getting going.
If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe.
Recipe by Golubka Kitchen at