One of my favorite cookbook authors is the amazing, Nava Atlas! Nava joined me on the Jazzy Vegetarian Podcast to talk about her new book “Vegan on a Budget” (Sterling Publishing, September 1, 2020) which includes 125 vegan recipes showing that plant-based meals can be as economical as they are delicious. Thrifty cooks will savor vegan versions of classic favorites like; Vegan Sausage Skillet with Cabbage and Potatoes, Enchilada Casserole, Italian-Style Sausage and Peppers Pasta, Portobello and Seitan Cheesesteak Sandwiches, Southwestern Tofu Scramble, and Big Batch Brownies!

This Indian-Spiced Cauliflower and Chickpeas recipe from “Vegan on a Budget,” can be served alone in shallow bowls or over hot cooked grains. Nava (of The Vegan Atlas) was so kind to share this recipe with us today, and she talked in detail on the podcast about how she developed the recipe. Thank you so very much, Nava!

You can listen to the Jazzy Vegetarian Podcast HERE. Learn more about Nava’s new book HERE. Get Nava’s yummy recipe, below!

1

ABOUT THE RECIPE:

NAVA SAYS:

“My family loves Indian food, but even at modest-priced eateries, an in-house or take-out meal of four modest portion main dishes and samosas can easily run about sixty dollars. On the other hand, a meal centered around this delectable Indian-Spiced Cauliflower & Chickpeas recipe, even with an optional splurge of frozen samosas, costs a fraction of that. (See the variation in the recipe notes for adding coconut milk to turn this dish into a stew.)"

Serves 6 to 8

2

INGREDIENTS:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
Two 16-ounce bags frozen cauliflower florets, thawed (see Note)
28-ounce can chickpeas, drained and rinsed
3 medium ripe juicy tomatoes, chopped
12- to 16-ounce jar Indian simmer sauce (see Note)
1 teaspoon curry powder (for color)
2 teaspoons minced fresh or squeeze-tube ginger
Salt and freshly ground pepper to taste
1/4 cup chopped fresh cilantro or sliced basil leaves or to taste
Hot cooked rice or other grain, optional

3

INSTRUCTIONS:

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.

Add the cauliflower, chickpeas, tomatoes, simmer sauce, and about 1/2 cup water. Stir in the curry powder and ginger.

4

Bring the mixture to a rapid simmer. Lower the heat, cover, and simmer over medium-low heat for 5 to 8 minutes, until everything is piping hot.

Season with salt and pepper. Stir in the cilantro or basil and serve at once in shallow bowls, on its own or over hot cooked grains if desired.

5

Nava’s Recipe Notes:

Though using frozen cauliflower makes this dish easier to tackle at the end the day, you’re certainly free to use fresh. You’ll need one large head, cut into bite-sized florets. Steam until tender-crisp before adding to the dish.

Look for Indian simmer sauces in the international foods aisles in supermarkets and in natural foods stores. They come in a range of vegan options from mild to spicy, including Goan coconut, Kashmir curry, Jalfrezi, and Madras curry. Some include dairy, so be sure to check labels.

6

Nava’s Recipe Variations:

Use a 15-ounce can of diced tomatoes if good tomatoes aren't available.
You can vary the recipe by adding a 15-ounce can of light coconut milk. That makes it more like a stew. Or, add the coconut milk to leftovers to stretch the recipe.

Ingredients

Directions

1

ABOUT THE RECIPE:

NAVA SAYS:

“My family loves Indian food, but even at modest-priced eateries, an in-house or take-out meal of four modest portion main dishes and samosas can easily run about sixty dollars. On the other hand, a meal centered around this delectable Indian-Spiced Cauliflower & Chickpeas recipe, even with an optional splurge of frozen samosas, costs a fraction of that. (See the variation in the recipe notes for adding coconut milk to turn this dish into a stew.)"

Serves 6 to 8

2

INGREDIENTS:

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
Two 16-ounce bags frozen cauliflower florets, thawed (see Note)
28-ounce can chickpeas, drained and rinsed
3 medium ripe juicy tomatoes, chopped
12- to 16-ounce jar Indian simmer sauce (see Note)
1 teaspoon curry powder (for color)
2 teaspoons minced fresh or squeeze-tube ginger
Salt and freshly ground pepper to taste
1/4 cup chopped fresh cilantro or sliced basil leaves or to taste
Hot cooked rice or other grain, optional

3

INSTRUCTIONS:

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden.

Add the cauliflower, chickpeas, tomatoes, simmer sauce, and about 1/2 cup water. Stir in the curry powder and ginger.

4

Bring the mixture to a rapid simmer. Lower the heat, cover, and simmer over medium-low heat for 5 to 8 minutes, until everything is piping hot.

Season with salt and pepper. Stir in the cilantro or basil and serve at once in shallow bowls, on its own or over hot cooked grains if desired.

5

Nava’s Recipe Notes:

Though using frozen cauliflower makes this dish easier to tackle at the end the day, you’re certainly free to use fresh. You’ll need one large head, cut into bite-sized florets. Steam until tender-crisp before adding to the dish.

Look for Indian simmer sauces in the international foods aisles in supermarkets and in natural foods stores. They come in a range of vegan options from mild to spicy, including Goan coconut, Kashmir curry, Jalfrezi, and Madras curry. Some include dairy, so be sure to check labels.

6

Nava’s Recipe Variations:

Use a 15-ounce can of diced tomatoes if good tomatoes aren't available.
You can vary the recipe by adding a 15-ounce can of light coconut milk. That makes it more like a stew. Or, add the coconut milk to leftovers to stretch the recipe.

Indian-Spiced Cauliflower and Chickpeas by Nava Atlas

This Indian-Spiced Cauliflower and Chickpeas recipe is from “Vegan on a Budget” by Nava Atlas (Sterling Publishing, September 1, 2020). Reprinted by permission.

Nava Atlas is the author of many bestselling vegetarian and vegan cookbooks, including 5-Ingredient Vegan, Vegan Holiday Kitchen, Vegan Soups and Hearty Stews for All Seasons, and others. Nava also creates visual books on women’s issues, including The Literary Ladies Guide to the Writing Life, and runs two websites, The Vegan Atlas and Literary Ladies Guide.

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