Chana Gobi Masala

This one is super easy and super yummy.  I could eat it every night!


  • 1 large white onion, chopped
  • 1 Tbsp grated ginger root
  • 1 1/2 Tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1 15oz can tomato sauce
  • 1 cup water
  • 1 cup canned coconut milk
  • 1/2 cup raw cashews
  • 1 teaspoon salt
  • 1/2 head of cauliflower, chopped
  • 1 can chickpeas, drained
  • a few handfuls of baby spinach (optional)



  1. Sauté the onion in a large skillet for 3-5 minutes, until translucent.
  2. Add the ginger and spices and cook for just a few minutes more.
  3. Puree the tomato sauce, water, coconut milk, cashews, and salt in a food processor until smooth.
  4. Add the sauce to the sauté pan and simmer gently over medium heat until the sauce starts to thicken (about 15 minutes).
  5. Add the cauliflower and chickpeas and simmer for another 10 minutes or until the cauliflower is done.
  6. Toss in a few handfuls of baby spinach and cook for 1 -2 minutes until wilted.
  7. Serve over rice.


Adapted from: Pass the Plants

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