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Chickpea and Cauliflower Tikka Masala

  • Cook Time: 40 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 1 tbsp. olive oil
  • 1 medium cauliflower, cleaned and cut into medium florets
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • ½ inch of fresh ginger, skin removed and finely grated
  • 2 c. Marinara Sauce
  • 1 can chickpeas, rinsed
  • ¾ c. coconut milk
  • ¾ tsp. garam masala
  • ½ tsp. coriander, ground
  • ¼ tsp. turmeric, ground
  • ½ tsp. cinnamon, ground
  • ½ tsp. salt
  • Freshly chopped cilantro for garnish
  • Cooked white rice or naan bread, optional for serving


  1. To prepare the sauce, in a large sauté pan, heat olive oil over medium heat.
  2. Add cauliflower, onion, bell pepper and finely grated ginger to sauté pan. Cook until fragrant and the onions start to become translucent, around 5 minutes. Stir frequently.
  3. Once the onions start to become translucent, add garam masala, coriander, turmeric, cinnamon, and salt to the vegetables. Toss to combine.
  4. Add Victoria ® Marinara Sauce, chickpeas, and coconut milk. Cook for an additional 10 to 15 minutes, or until sauce reduces and thickens in consistency.
  5. Plate and garnish with freshly chopped cilantro. The dish can be served with cooked white rice or naan bread.