When you're in the mood for something warm, hearty, and packed with spices, few dishes hit the spot like a steaming bowl of chana masala. This vegan chana masala with roasted cauliflower is a cozy, comforting meal that brings together the bold, rich flavors of traditional Indian cuisine with the wholesome goodness of plant-based ingredients. Think of it as the vibrant cousin to vegetarian tikka masala—with a bit more earthiness from the chickpeas and a roasted flair thanks to the golden cauliflower florets. Whether you're meal-prepping for the week or serving it as the star at your next dinner party, this dish is all about big flavor with minimal fuss.
Let’s dig into this take on a chana masala recipe that’s not only fully vegan but also features the irresistible depth of roasted cauliflower—a combination that elevates it into something truly special.
Vegan Chana Masala with Roasted Cauliflower
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine Indian
Large skillet or sauté pan To cook the chana masala. A heavy-bottomed pan like cast iron or stainless steel helps retain and distribute heat evenly.
Baking sheet For roasting the cauliflower. Line it with parchment paper for easy cleanup.
Chef’s knife and cutting board Essential for all your chopping needs.
Garlic Press or Microplane Helpful for mincing garlic and grating fresh ginger.
Mixing bowls For tossing the cauliflower with oil and spices.
Wooden Spoon or Spatula To stir the masala as it simmers.
For the Roasted Cauliflower
- 1 medium head of cauliflower cut into bite-sized florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Chana Masala
- 2 tbsp neutral oil such as canola or avocado oil
- 1 large yellow onion finely chopped
- 4 garlic cloves minced
- 1- inch piece of fresh ginger grated
- 2 green chilies sliced (adjust to spice preference)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 1/2 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp paprika
- 1 tsp chat masala optional but highly recommended for extra tang
- 1 can 15 oz diced tomatoes (fire-roasted if available)
- 2 cans 15 oz each chickpeas, drained and rinsed
- 3/4 cup water or low-sodium vegetable broth
- Juice of 1 lemon
- Salt to taste
- Fresh cilantro for garnish
Step 1: Roast the Cauliflower
Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread them on a parchment-lined baking sheet in a single layer.
Roast for 25-30 minutes, flipping halfway through, until they are golden-brown and slightly crispy on the edges. Set aside.
Step 2: Start the Chana Masala Base
While the cauliflower roasts, heat the neutral oil in a large skillet over medium heat. Add the chopped onion and cook for about 7-8 minutes until it becomes soft and golden.
Next, add the garlic, ginger, and green chilies. Cook for another 2 minutes, stirring frequently to prevent burning.
Step 3: Add the Spices
Stir in the cumin, coriander, garam masala, turmeric, paprika, and chat masala. Toast the spices for 1 minute until fragrant—this is where the magic of any masala recipe really begins.
Step 4: Build the Sauce
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until they break down and meld with the spices into a thick, aromatic base.
Step 5: Simmer the Chickpeas
Pour in the drained chickpeas and water (or broth), then reduce the heat to low. Simmer for 10-12 minutes, allowing the chickpeas to absorb the flavors.
Add lemon juice and season with salt to taste. Adjust spices if needed—more garam masala or chat masala can deepen the flavor.
Step 6: Add the Roasted Cauliflower
Gently fold in the roasted cauliflower, allowing it to soak in the saucy goodness. Let everything simmer together for another 2-3 minutes. Garnish with fresh cilantro.
Pairings
This vegan chana masala pairs beautifully with several sides and accompaniments:
- Basmati Rice or Jeera Rice – Fluffy rice helps soak up all that flavorful sauce.
- Warm Naan or Roti – Perfect for scooping up bites and wiping the bowl clean.
- Cucumber Raita (vegan) – Made with coconut yogurt, it adds a cooling contrast to the spices.
- Mango Chutney or Pickled Onions – These condiments provide tangy, sweet, and spicy notes that elevate every bite.
- Green Salad with Lemon Vinaigrette – Something crisp and refreshing balances the richness of the curry.
- For drinks, a cold glass of mango lassi (vegan version with coconut milk) or a spiced masala chai is a winning choice.
FAQs
1. What type of chickpeas should I use?
You can absolutely make this chana masala recipe with canned chickpeas, which saves time and effort. Just be sure to rinse and drain them well. If you prefer dried chickpeas, soak them overnight and cook them until tender before adding to the recipe.
2. How do I make chana masala vegan?
This dish is naturally vegan! Traditionally, chana masala is already dairy-free, but some versions may include butter or ghee. We skip those here and use oil, so no substitutions are necessary to keep it plant-based. If you're ever adapting another masala dish, simply swap dairy for coconut oil or vegan butter.
3. Can I use frozen cauliflower instead of fresh?
Yes, frozen cauliflower can work in a pinch. Just make sure to thaw and pat it dry before roasting, otherwise it may steam instead of crisp up. Roasting it straight from frozen won't deliver the same deliciously charred flavor.
4. Is this recipe spicy?
It's moderately spicy thanks to the green chilies and spices, but you can easily adjust the heat. For a milder version, reduce or omit the chilies and use sweet paprika instead of spicy varieties.
5. What’s the difference between this and chickpea tikka masala?
Both are beloved Indian food recipes vegetarian eaters enjoy, but chickpea tikka masala typically includes a creamy tomato sauce, often made with coconut milk or cashew cream in vegan versions. Chana masala is more tomato-forward and tangy, and it doesn’t rely on creaminess—making it a lighter, more pantry-friendly option.
