Chickpea Tikka Masala⚓︎

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  • 1 Cauliflower
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp fine sea salt
  • 1 medium yellow onion, diced
  • 1/2 tsp ground ginger
  • 3 cloves garlic, minced
  • 1 tbsp garam masala (../sides/
  • 1/4 tsp ground cayenne pepper
  • 2x 15 oz can chickpeas, rinsed and drained
  • 1 28oz can of crushed tomatoes
  • 3/4 cup canned coconut milk (half of a can)
  • 8 oz bag of spinach
  • 1/2 cup cilantro, chopped (optional)
  • Cooked basmati rice or warmed Naan, for serving


  • In an Instant Pot, pour in 1 cup of water and place the cauliflower on a trivet. Set cook time to zero and seal the vent. When at pressure, quick release to avoid overcooking. Alternatively, place the florets in a microwave safe bowl with 1-2 tbsp of water and microwave for four minutes
  • Carefully trim florets from the Cauliflower into bite-size pieces and set the leaves aside
  • Rinse the chickpeas, mince the garlic, and, if using, start cooking the rice or prepare to warm the Naan in a cast iron pan or toaster
  • Heat the oil in a large, nonreactive skillet medium heat. Add the cauliflower florets, onion, and salt. Cook, stirring occasionally, until the onions are soft and translucent and the cauliflower is slightly charred (~7 min)
  • Add the ginger and garlic and cook until fragrant, about 1 minute
  • Add the garam masala and additional cayenne. Stir until fragrant (~30s)
  • Add the tomatoes, chickpeas, coconut milk, spinach, and cilantro
  • Increase the heat to medium-high; once the mixture begins bubbling around the edges, reduce the heat to low to maintain a gentle bubbling
  • Cook, stirring occasionally, until the sauce thickens (20 min)
  • Serve on rice or with a side of naan. Sprinkle with more chopped cilantro if using