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Vegan Indian "Butter Chickpeas" & Cauliflower

  • Cooking time25 min
  • Prep time10 min
  • Portions 4
recipe image "Pois chiches beurrés"  & chou fleur indien végétalien


  • 4 Tbsp. Becel® Salted Plant-Based Bricks
  • 1 large onion , chopped
  • 3 cloves garlic , chopped
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. tomato paste
  • 2 Tbsp. garam masala
  • 1 tsp. curry powder (optional)
  • 1 cinnamon stick
  • 1 can (410 g) diced tomatoes
  • 1 can (398 g) coconut milk
  • 4 cups small cauliflower florets
  • 1 can (425 mL) chickpeas , rinsed and drained
  • 3 Tbsp. chopped fresh cilantro
  • cooked basmati rice , for serving

Nutrition facts

Total Fat-1.00 g
Saturated Fat-1.000 g
Trans Fat-1.000 g
Cholesterol-1 mg
Sodium-1 mg
Total Carbs-1.00 g
Dietary Fiber-1.0 g
Sugars-1.00 g
Protein-1.00 g
Vitamin D-1.000 mcg
Calcium-1 mg
Iron-1.00 mg
Potassium-1.000 mg


  1. Melt Becel in large skillet over medium heat and cook onion until tender and beginning to brown, stirring occasionally, about 8 minutes. Add garlic and ginger and cook 2 minutes. Add tomato paste, garam masala, curry powder and cinnamon stick and cook, stirring frequently, 2 minutes.
  2. Stir in diced tomatoes and coconut milk. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cauliflower and chickpeas. Cover and simmer 10 minutes or until cauliflower is tender. Stir in cilantro and serve with basmati rice and naan if desired.